Thai Pork Salad

Most of the fat in this recipe is monounsaturated, which reduces LDL, or "bad" cholesterol.

Yield: 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 49%
  • Fat: 11.8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 20g
  • Carbohydrate: 9g
  • Fiber: 2.6g
  • Cholesterol: 57mg
  • Iron: 1.8mg
  • Sodium: 220mg
  • Calcium: 62mg

Ingredients

  • 1 pound lean boneless pork chops
  • 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

Preparation

  1. Process pork in a food processor until coarsely chopped.
  2. Sauté 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.
  3. Combine pork, cilantro, and next 7 ingredients.
  4. 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.
  5. Note: Fish sauce is found in Asian markets and large supermarkets.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Thai Pork Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy