A spicy pork salad with a complexity of
traditional Thai flavors.
Thai Pork Salad
1 pound lean boneless pork chop
Vegetable cooking spray
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
3 green onions, finely chopped
1 teaspoon minced fresh ginger
1/2 teaspoon ground red pepper
1/2 cup fresh lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
1/4 cup rice wine vinegar
2 tablespoons lite soy sauce
1 tablespoon olive oil
1 (16-ounce) package broccoli slaw mix
1 large cucumber, peeled and sliced
Hot cooked basmati rice (optional)
Garnish: fresh cilantro sprigs
- Process pork in a food processor until
coarsely chopped.
- Saute pork in a large skillet coated with
cooking spray over medium-high heat 8 to 10 minutes or until
meat crumbles and is no longer pink. Drain and cool.
- Combine pork, cilantro, and next 7 ingredients.
- Stir together vinegar, soy sauce, and
olive oil. Drizzle over slaw, tossing to coat. Top with pork
mixture; serve with cucumber slices, and, if desired, rice. Garnish,
if desired.
Makes 6 servings.
Note: Fish sauce is found in Asian markets
and large supermarkets.
