Thai Pork Salad

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Photo by Grant Cornett
Thai Pork Salad 3.2 56 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 283 calories
    • 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

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.

Ingredients

  1. Check 3 tablespoons vegetable oil
  2. Check 1 1 1/4-pound pork tenderloin, thinly sliced
  3. Check kosher salt
  4. Check 5 cups shredded Napa cabbage
  5. Check 2 carrots, grated
  6. Check 1/4 cup torn mint leaves
  7. Check 2 scallions, chopped
  8. Check 2 tablespoons lime juice
  9. Check 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.

 

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