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Thai Pork Salad

Thai pork salad
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Serves 4| Hands-On Time: | Total Time:


  • 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


  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.