Ingredients

2 medium carrots, peeled and coarsely chopped
4 medium scallions, thinly sliced, green and white parts kept separate
1/3 cup vegetable oil
3 tablespoon seasoned rice vinegar
2 teaspoon sesame oil
2 teaspoon soy sauce

1 teaspoon to 2 teaspoons hot sauce or to taste
6 cup shredded cabbage (preferably napa)
2 cup shredded pork from cuban style braised pork shoulder
1/4 pound cooked sugar snap peas, chopped
1 cup chopped red bell pepper
1 cup package ramen noodles, crumbled (seasoning packet discarded or saved for another use)

Preparation

Baking Directions:

Combine the carrots, ginger, white parts of the scallions with the oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce and hot sauce in a blender.

Blend until smooth.

Season with salt to taste.

In a bowl, toss the cabbage, pork, peas, red bell pepper and scallion greens with the dressing.

Divide the salad among 4 plates and top each portion with one fourth of the noodles.