Crispy coleslaw and pork salad



300g coleslaw mix

240g fresh OR canned pineapple cubes

500g pork neck OR rump, seasoned, cooked and cubed


250ml (1c) mayonnaise

125ml (½c) barbecue sauce

60ml (¼c) mustard sauce

30ml (2T) Worcestershire sauce

30ml (2T) lime juice

To serve

Handful of tortilla chips

30g sliced almonds


  • In a large bowl, mix the coleslaw, pineapple and pork.


  • In small bowl,mix all the ingredients and whisk until smooth.
  • Add the dressing to the coleslaw mixture and toss to coat.
  • Refrigerate for at least 1 hour to help the flavours develop.

To serve

  • Toss the salad and top with the tortilla chips and sliced almonds.
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