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Thai Pork Salad with Chili Dressing

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 1 2/3 cups)
Thai roasted chili paste combines the kick of chili paste with a smoky flavor. It can be found in most Asian markets. If it is unavailable, chili paste with garlic or Sriracha is a good substitute.

Ingredients

  • 2 ounces uncooked bean threads (cellophane noodles)
  • 2 cups shredded napa (Chinese) cabbage
  • 1 1/2 cups thinly sliced seeded cucumber
  • 1 1/2 cups (1/4-inch-thick) slices Simply Roasted Pork (about 9 ounces)
  • 1 cup thinly sliced red bell pepper strips
  • 3/4 cup finely shredded carrot
  • 1/2 cup thinly sliced red onion
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup finely chopped fresh mint
  • 1 serrano chile, seeded and finely chopped
  • 1/4 cup finely chopped green onions
  • 3 tablespoons fresh lime juice
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon roasted peanut oil
  • 1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
  • 1/4 teaspoon salt

Nutrition Information

  • calories 231
  • caloriesfromfat 22 %
  • fat 5.7 g
  • satfat 1.3 g
  • monofat 2.5 g
  • polyfat 1.4 g
  • protein 11 g
  • carbohydrate 34.3 g
  • fiber 3.2 g
  • cholesterol 26 mg
  • iron 1 mg
  • sodium 861 mg
  • calcium 61 mg

How to Make It

  1. Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.