Options

Format:
Include:
PRINT
See more
Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Thai Pork Salad with Chili Dressing

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.

Cooking Light SEPTEMBER 2004

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

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

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.

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 22%
  • Fat: 5.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 11g
  • Carbohydrate: 34.3g
  • Fiber: 3.2g
  • Cholesterol: 26mg
  • Iron: 1mg
  • Sodium: 861mg
  • Calcium: 61mg
advertisement
advertisement