Thai Pork Salad with Chili Dressing

Thai Pork Salad with Chili Dressing Recipe
Randy Mayor; Jan Gautro
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.

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional 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

Ingredients

2 ounces uncooked bean threads (cellophane noodles)
2 cups shredded napa (Chinese) cabbage
1 1/2 cups thinly sliced seeded cucumber
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

Preparation

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.

Note:

David Bonom,

September 2004
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