Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The cabbage will continue to soften as it sits, but it still tastes great reheated. 

Ingredients: Use 80% lean ground pork for the best flavor and texture. Leaner pork tends to dry out and lacks richness. If you can’t find gyoza sauce, teriyaki sauce, hoisin sauce, or even soy sauce with a bit of honey works beautifully. 

Prep ahead: You can brown the pork up to 2 days ahead and store it in the fridge, then just reheat it in a hot skillet and add the coleslaw and sauce when you’re ready to eat. This makes weeknight assembly even faster. The coleslaw mix can also be portioned into bags for easy grab-and-go prep.

Tools: A large skillet or wok is essential here, you need enough room for the coleslaw to cook down without steaming. If you don’t have either, use your largest sauté pan. 

Serve with: This is delicious over white rice, brown rice, or cauliflower rice. Add potstickers or dumplings on the side for a complete Asian-inspired dinner.