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Mexican Pork + Salsa Slaw

Mexican Pork + Salsa Slaw
Mexican Pork + Salsa Slaw


Pork Loin 100g or lamb, or beef
Cumin, Ground 1g ( 14 tsp )
Cinnamon 1g ( 14 tsp )
Paprika, Ground 1g ( 14 tsp )
Chilli Flakes 1g ( 14 tsp ) optional
Olive Oil 10ml ( 12 tbsp )
For the Salsa Slaw
Red Cabbage 80g (1 cup ) shredded
Avocado 14 diced
Green Apple 12 grated
Fresh Fennel 14 grated
Radish 1 sliced
Parsley 14 bunch ( 14 cup ) chopped
Lemon Juice 10ml ( 12 tbsp ) or ACV


NOTE: Marinade for at least 30 minutes or overnight for increased flavour.

  1. Marinade your pork by placing it in a small shallow dish, add the olive oil and spices and rub to coat evenly. Cover and set aside if cooking now, or refrigerate until ready.
  2. To prepare the slaw, place the shredded cabbage, grated fennel and apple, avocado, radish and parsley in a bowl. Drizzle with lemon juice or apple cider vinegar and mix well to coat.
  3. Preheat a medium fry pan over medium-high heat. Cook the pork for 4-5 minutes on each side, until browned and just cooked through. Transfer onto a plate, cover with some foil and rest for 5 minutes before slicing.
  4. Serve the pork sliced on top of your slaw.

MACROS (per serve):

Protein 28.9g

Fats 27.1g

Carbs 29.8g

Energy 466cal/1947kJ

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