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.

Keith Schroeder
Recipe by Cooking Light June 2014

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Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 1/4 cups salad and 3/4 cup meat mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

312 calories; fat 15.2g; saturated fat 5.8g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 635mg; calcium 0mg.
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