Choose unseasoned rice vinegar over seasoned rice vinegar; the latter has added sugar and salt.
3 Tbsp unseasoned rice vinegar
2 Tbsp tamari or soy sauce (GF, if needed)
1 Tbsp Asian chili-garlic sauce
2 tsp sesame oil
2 cups shredded purple cabbage
1 -1/2 cup cooked quinoa, cooled
1/2 cup shredded carrot
1/2 cup chopped green onions
Sesame Soy Pork
1 Tbsp natural cane sugar or packed brown sugar
2 tsp ground ginger
1/4 cup tamari or soy sauce (GF, if needed)
1/4 cup unsweetened apple juice
2 Tbsp Asian chili-garlic sauce
2 Tbsp sesame oil
1 lb pork tenderloin, trimmed and cut crosswise into very thing slices
2 Tbsp toasted sesame seeds (optional)
Slaw: In a large bowl, whisk together vinegar, tamari, chili-garlic sauce and oil. Add cabbage, quinoa, carrot and green onions, gently tossing to combine. Cover and refrigerate until ready to serve.
Pork: In a medium bowl, whisk together sugar, ginger, tamari, apple juice, chili-garlic sauce and oil.
Add pork and toss to coat. Cover and refrigerate for 15 minutes.
Remove half the pork slices from marinade, shaking off excess. In a large, deep skillet, cook pork over medium-high heat, stirring, for 2 to 4 minutes or until browned on all sides and just a hint of pink remains inside. Transfer to a plate. Repeat with the remaining pork, discarding marinade. Return all pork to skillet and cook, stirring, until heated through.
Serve pork with slaw. Garnish with sesame seeds, if desired.
Makes 4 servings.