A quick and easy salad using leftover pulled pork with tons of flavor and a BBQ sauce dressing!
For the sauce, in a small mixing bowl, whisk together ketchup, mayonnaise, water, sugar, chili powder, cumin, salt, garlic powder, onion powder and black pepper. Slowly, drizzle in the canola oil, whisking all the while. Refrigerate until ready to use.
If you are using pickled red onions, in a small bowl, whisk together the red wine vinegar and sugar. Add the sliced onions, and refrigerate for at least 2 hours. Alternatively, use plain, thinly sliced red onions.
For the salad, combine lettuce and shredded cabbage and toss. Top with pulled pork, pickle slices, french fried onions, onion slices and shredded cheese (if using). Drizzle with desired amount of sauce, serve and enjoy.
The Anthony Kitchen