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Cold Pulled Pork Burgers with Red Cabbage and Cilantro Slaw for the Lunch Box

Savory and refreshing cold burgers topped with pulled pork (use your favorite recipe) and topped with red cabbage and cilantro slaw. Served on soft sesame buns, they are perfect for a summer lunch or picnic. This recipe requires no cooking time, as it assumes you have already prepared the pulled pork in advance.

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20 min
4
0 min

  • Ingredients

    • 4 sesame burger buns
    • 400-600g pulled pork (use your favorite recipe)
    • 2 cups red cabbage, finely chopped
    • 1/2 cup fresh cilantro, chopped
    • 2 tbsp rice vinegar
    • 1 tbsp sesame oil
    • 1 tsp honey or maple syrup
    • Salt and pepper to taste
    • 4 lettuce leaves (optional)
    • 4 slices of tomato (optional)
    • Mayonnaise or favorite sauce (optional)

  • Preparation

    -Prepare the red cabbage salad: In a large bowl, combine the shredded red cabbage, chopped cilantro, rice vinegar, sesame oil and honey. Season with salt and pepper. Mix well and set aside to let the flavors infuse.

    -Prepare the pulled pork: Use the quantity of pulled pork already prepared according to your needs (approximately 100 to 150 g per portion).

    -Prepare the buns: Keep the sesame burger buns intact and wrap them separately in parchment paper or aluminum foil to prevent them from becoming soggy.

    -Place each portion of pulled pork in a small airtight container.

    -Distribute the red cabbage and coriander salad in another airtight container.

    -If using optional toppings (lettuce, tomatoes, sauce), place them in separate containers.

    -Assembly at mealtime

For the adventurers

Notes and tips

Notes and tips

Make Ahead: The red cabbage slaw can be made the day before and stored in the refrigerator. The pulled pork can also be made ahead.
Variations: You can add other vegetables like cucumbers or grated carrots for more crunch.
Tasty tip: Add a touch of heat with a few slices of chili pepper or a hot sauce.
For added flavor: Lightly toast sesame buns before wrapping for a crispy texture.