Thai Pork Salad

This Thai-style, almost coleslaw was inspired by wanting to do something a bit different with slivers of leftover roast pork but could be made without meat or using scraps of chicken instead. It’s crunchy and interesting, quick to make and will keep in the fridge for 24 hours; perfect lunch on the hoof or al desko in these strange times.

Serves 2
Prep: 20 min

10cm piece cucumber
1 tbsp cider vinegar
1 lime
2 tsp Thai sweet chilli sauce
Dash toasted sesame oil
1 small eating apple
¼ red cabbage
1 carrot
100g slivers roast pork or torn chicken
few sprigs coriander

Arm yourself with a good, sharp little knife and halve the cucumber lengthways. Use a teaspoon to scrape out the seeds, then slice haphazardly on the slant. Toss in a bowl with the cider vinegar. Squeeze the lime into a mixing bowl, stir in the chilli sauce and 2 or 3 dashes of toasted sesame oil. Quarter, peel and slice the apple into slivers. Stir them into the bowl. Shred the cabbage in manageable size ribbons and the same with the scrubbed or scraped carrot. Add the pork and then the cucumber and its liquid. Use your hands or a big spoon and toss the salad thoroughly. Chop the coriander, add it to the salad and toss again. Keep chilled, covered, for up to 24 hours.