Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
25 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: 1 1/4 cups salad and 3/4 cup meat mixture)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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