- Calories 283
- Fat 13g
- Sat fat 2g
- Cholesterol 92mg
- Sodium 549mg
- Protein 32g
- Carbohydrate 7g
- Sugar 3g
- Fiber 2.5g
- Iron 2mg
- Calcium 79mg
Thai Pork Salad
Grant Cornett
How to Make It
Step 1
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon salt.
Step 2
In batches, cook the pork until browned and cooked through, 1 to 2 minutes per side.
Step 3
Transfer to a large bowl and toss with the cabbage, carrots, mint, scallions, lime juice, fish sauce, and remaining 2 tablespoons oil.
Chef's Notes
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cmheine
2013-03-29T17:12:53-04:00
I loved this. We went back for seconds and thirds!
I used sesame oil instead of veg oil, and cilantro instead of mint, and I added thinly sliced sticks of Fugi apples and cucumber too. It was great, easy to make, and fresh with all the raw veggies. Will definitely make again.
