Roast Pork And Pineapple Salad

• 1/2 None small pineapple, peeled, cored, cut into 1/3 inch slices
• 1 lb leftover roast pork, cut into small pieces
• 1/2 None red cabbage, finely shredded
• 1/2 None Chinese cabbage, finely shredded
• 1 cup fresh cilantro leaves
• 3/4 cup shredded coconut, toasted
• 6 None green onions, thinly sliced
• None None Sumac Dressing
• 1/3 cup olive oil
• 1 None lemon, juiced
• 3 tsp brown sugar
• 2 tsp sumac
• 1 tsp Dijon mustard

1. Preheat a grill plate over high heat. Lightly coat with oil. Chargrill pineapple for 2-3 mins per side, until tender. Cut slices into quarters.
2. In a large bowl, combine pork, red cabbage, Chinese cabbage, cilantro, coconut, green onions and pineapple. Set aside.
3. Meanwhile, to make the sumac dressing, whisk together all ingredients. Season to taste. Drizzle over salad just before serving.

pineapple, leftover roast pork, red cabbage, chinese cabbage, fresh cilantro, shredded coconut, green onions, dressing, olive oil, lemon, brown sugar, sumac, mustard

Taken from recipes-plus.com/api/v2.0/recipes/33041 (may not work)