(from Epicurious, by Tara O'Brady, April 22, 2019)

Active Time – 45 minutes
Total Time – 45 minutes
4 servings

• 1/2 cup mayonnaise
• 1 Tbsp. rice or white vinegar
• 1 Tbsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
• 2 tsp. sugar
• 1 1/2 tsp. kosher salt, divided
• 4 cups shredded cabbage
• 4 scallions, thinly sliced

• 1 lb. ground pork
• 1 garlic clove, finely grated
• 1 tsp. Sriracha, hot chili paste (sambal oelek), or sweet Thai chili sauce (optional)
• 1 tsp. toasted sesame oil
• 1/2 tsp. fish sauce
• 1/4 cup cilantro leaves, finely chopped, plus more for serving
• 1/2 tsp. kosher salt, plus more
• 1 Tbsp. extra-virgin olive oil
• 4 English muffins, toasted
• Freshly ground black pepper
• Bread-and-butter pickles or quick-pickled carrots (for serving; optional)

Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.

Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.