This salad tastes best at room temperature and, because it's so highly seasoned, is even good cold. All the components hold up well, so leftovers are great for a brown-bag lunch that doesn't require reheating.
2 ounces ground pork
1 cup button mushrooms, minced
3/4 pound ground grass-fed beef
3 garlic cloves
1 tablespoon sugar
2 tablespoons fresh Key or Mexican lime juice
2 tablespoons orange juice
1 1/2 tablespoons fish sauce
4 shallots, very thinly sliced
2 serrano chiles, seeded and minced
1/2 ounce crushed tortilla chips
1 bunch fresh mint leaves, torn
1 bunch Thai basil leaves, torn
1 bunch cilantro
2 cups thinly sliced napa (Chinese) cabbage
1 cup julienne-cut peeled jicama
1/2 cup thinly sliced green onions
1 large cucumber, peeled and julienne-cut
1 teaspoon dried crushed Thai-style chiles or gochugaru
2 Key limes, cut into wedges
How to Make It
Heat pan over medium-high heat. Coat with cooking spray. Add pork; cook 3 minutes. Add mushrooms; cook 3 minutes. Add beef; spread into an even layer. Cook, without stirring, 4 minutes or until browned. Stir to crumble. Spread into an even layer; cook 3 minutes.
Place garlic on a cutting board; sprinkle with sugar. Chop to a paste. Place paste in a large bowl. Stir in lime juice, orange juice, fish sauce, shallots, and chiles. Add pork mixture and half of crushed chips; toss. Cool slightly. Add mint, basil, and cilantro; toss.
Place cabbage, jicama, onions, and cucumber on a platter. Top with meat mixture. Sprinkle with remaining crushed chips and dried chiles. Serve with lime wedges.
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