Entree salad that gives
extra crunch and spice to your lunch or light dinner. Simply
complete the meal with fruit.
Hot 'n Crunchy
Thai Pork Salad with Spicy Peanut Dressing
3 boneless pork chops,
cut into stir-fry strips
1 medium onion, finely chopped
1/4 cup lime juice
2 tablespoons soy sauce
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne
1/4 cup peanut butter
1 tablespoon brown sugar
1/2 cup plain nonfat yogurt
1 teaspoon soy sauce
1/8 teaspoon hot pepper sauce
1 tablespoon vegetable oil
4 cups coarsely chopped Chinese cabbage or shredded cabbage
1/4 cup thinly sliced green onions
2 cups chow mein noodles
For marinade, in a small
bowl combine onion, lime juice, 2 tablespoons soy sauce, coriander,
cumin, ginger, turmeric and cayenne. Place pork strips in a 1-gallon
self-sealing plastic bag; pour marinade over pork strips, seal
bag. Marinate in the refrigerator for 1 to 2 hours. Drain pork
strips, discarding marinade.
For dressing, in a small
saucepan combine peanut butter and brown sugar. Cook over low
heat, stirring constantly, until well blended. Remove from heat
and stir in yogurt, 1 teaspoon soy sauce and hot pepper sauce.
Return to heat. Cook and stir over low heat until just heated
through. Keep warm.
In a large skillet heat
vegetable oil over medium-high heat. Cook and stir pork strips
for 2 to 3 minutes or until cooked through. Remove from heat;
add cabbage and green onions; toss to combine.
Divide cabbage mixture
among individual plates. Place chow mein noodles on top of cabbage
mixture. Drizzle with dressing.
