Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad

Ingredients

• 18 servings sweet-and-sour cucumber salad 
• 2 tablespoons sesame oil dark
• 1 tablespoon ginger fresh grated
• 1  garlic clove pressed
• 2 tablespoons korean honey citron tea paste (Korean chili paste)
• 2 tablespoons brown sugar light
• 0.5 cup soya sauce reduced-sodium
• 18  cabbage leaves 
• 1 pound pulled barbecued pork (without sauce)
• 0.3 cup rice wine vinegar 
• 18 servings oil-roasted cocktail peanuts chopped

Equipment

• food processor
• blender
• slotted spoon

Directions

1. Prepare Sweet-and-Sour Cucumber Salad.
2. While salad chills, process soy sauce and next 6 ingredients in a blender or food processor until smooth.
3. Spoon about 1/4 cup pork into each cabbage leaf; drizzle with soy sauce mixture. Spoon Sweet-and-Sour Cucumber Salad over pork, using a slotted spoon. Top with desired amount of peanuts.
4. *2 tsp. Asian hot chili sauce (such as Sriracha) may be substituted.
5. Note: We tested with Annie Chun's Go-Chu-Jang Korean Sweet & Spicy sauce, available online at anniechun.com.