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Thai Pork Salad

Thai pork salad
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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

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon salt.
  2. In batches, cook the pork until browned and cooked through, 1 to 2 minutes per side.
  3. Transfer to a large bowl and toss with the cabbage, carrots, mint, scallions, lime juice, fish sauce, and remaining 2 tablespoons oil.
By January, 2011

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

Green cabbage
If you can’t find Napa cabbage, use shredded green cabbage or romaine lettuce.

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