Ingredients
- 1 dl sour cream
- 1 clove garlic
- ¼ tsp salt
- ¼ x lemon
- ½ x red onion
- 1 x spring onion
- ⅓ x cucumber
- ⅓ pack fresh coriander
- 50 g spinach
- 60 g coleslaw salad mix
Method
- In this dinner we're using the pulled pork that was made earlier in the weekly menu.
- Mince the garlic and add to the sour cream. Stir, and season with salt and lemon juice.
- Dice the red onion, spring onion, cucumber and coriander.
- Fill a serving bowl with spinach, coleslaw, chopped vegetables and half of the leftover pulled pork. Serve with sour cream dressing.
- Store of the sour cream dressing in the fridge if following the weekly menu. It'll be used in the next dinner.
