Thai Pork Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3 tablespoons vegetable oil
- 1 1 1/4-pound pork tenderloin, thinly sliced
- kosher salt
- 5 cups shredded Napa cabbage
- 2 carrots, grated
- 1/4 cup torn mint leaves
- 2 scallions, chopped
- 2 tablespoons lime juice
- 2 teaspoons fish sauce
Directions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon salt.
- In batches, cook the pork until browned and cooked through, 1 to 2 minutes per side.
- Transfer to a large bowl and toss with the cabbage, carrots, mint, scallions, lime juice, fish sauce, and remaining 2 tablespoons oil.
Nutritional Information
- Per Serving
- Calories 283
- Fat 13g
- Sat Fat 2g
- Cholesterol 92mg
- Sodium 549mg
- Protein 32g
- Carbohydrate 7g
- Sugar 3g
- Fiber 2.5g
- Iron 2mg
- Calcium 79mg
What does this mean? See
Nutrition 101
.
Quick Tip
If you can’t find Napa cabbage, use shredded green cabbage or romaine lettuce.
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