Thai Pork Salad

Recipe Ingredients

8 cups	880g / 31oz	Packaged coleslaw mix
1 cup	16g / 0.6oz	Lightly packed cilantro leaves - coarsely chopped
30 cups	1200g / 42oz	Mint leaves - coarsely chopped (large)
6		Grilled pork loin chops
2 tablespoons	30ml	Vegetable oil
1/2 tablespoon	7.5ml	Red onion - julienne (large)
1/2 cup	118ml	Lightly-salted roasted cashews or peanuts
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/3 cup	78ml	Lime juice
		Lime wedges
		Red onion - cut in strips
		Cilantro sprigs

Recipe Instructions

Combine cabbage, cilantro and mint in large bowl; set aside. Cut pork chops into 1/4 inch thick strips. Heat oil in large skillet over medium-high heat.

Add pork, onion, nuts, salt, and cayenne pepper.

Cook and stir 2 minutes; remove from heat. Stir in lime juice and sugar.

Spoon pork mixture over cabbage; toss well to coat. Garnish with lime wedges, onion strips and cilantro. Makes 5 main dish servings.

Source:
"Pan-Asian Express" by Barbara Witt Seattle Times

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.