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Thai Pork Salad

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

Southern Living OCTOBER 2000

  • Yield: 6 servings
  • Cook time:10 Minutes
  • Prep time:15 Minutes


  • 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


Process pork in a food processor until coarsely chopped.

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.

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.

Note: Fish sauce is found in Asian markets and large supermarkets.

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

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Thai Pork Salad recipe