Diet Type: Low Carbohydrate

Ingredients: 1 cup cooked pork tenderloin, slivered 1 cup snow peas, ends trimmed 1 can bamboo shoots, drained 1 cup Mung Bean Sprouts 3 cups Napa cabbage, shredded carrot curls 1/4 cup canola oil 1/4 cup Brown Rice Vinegar 1 tablespoon fresh ginger juice 1 clove garlic, minced 1/4 teaspoon salt

Serves: 2 Cooking Time: Under 30 minutes Instructions: Bring 2 cups of water to a boil in a medium pot. Add snow peas and blanch for 1 minute. Drain and rinse under cool water. Set aside. Mix the dressing ingredients together until well combined. Place the Napa cabbage in a large bowl and pour 1/2 of the dressing over it. Toss well to coat. Arrange the cabbage on serving plates and spread out to cover the whole surface. Place the snow peas, bamboo shoots and Mung Bean Sprouts around the edges of the plate in their own individual groupings. Divide the pork in half and place in the center of the plates. Scatter a few carrot shavings over all and drizzle with remaining dressing.