Thai Pork Salad

Thai pork salad
Grant Cornett
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Serves 4
preparation
15
minutes
cooking
20
minutes

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.

 

Gina Marie Miraglia
January 2011

Nutritional Information

  • Per Serving
  • Calories 283
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 92 mg
  • Sodium 549 mg
  • Protein 32 g
  • Carbohydrate 7 g
  • Sugar 3 g
  • Fiber 2.5 g
  • Iron 2 mg
  • Calcium 79 mg
What does this mean? See Nutrition 101.

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