Pork Ribs with Rainbow Salad

Ft. PlantAsia Pork Ribs in Plum Sauce




  • 300g PlantAsia Pork Ribs
  • ½ Chinese green cabbage, shredded
  • ½ purple cabbage, shredded
  • 2 cups carrots, grated
  • 1 tablespoon mustard
  • 3 tablespoons rice vinegar
  • 5 tablespoons olive oil


  • In a large salad bowl, toss green cabbage, purple cabbage and carrots.
  • Meanwhile, add mustard, balsamic vinegar and olive oil into a jar. Close lid on jar and shake thoroughly to combine dressing.
  • In a hot oiled pan, fry PlantAsia Pork Ribs, turning on both sides until skin begins to crisp.
  • To serve, drizzle dressing over salad, then top with cooked PlantAsia Pork Ribs. Best enjoyed with a sprinkling of peanuts and fresh coriander leaves!

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