Asian Pork Salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 350, total fat 24 G., saturated fats 7 G., proteins 31 G., carbohydrates 10 G., fiber 3 G., cholesterol 76 mg, sodium 762 mg, sugar 3 G.

This salad is based on ground pork and cabbage, and a multitude of vibrant seasonings typical of Southeast Asian cuisine imbues it with a unique flavor. Toss the cabbage with a lime and peanut butter dressing, and sauté the pork with onions, fresh ginger, chili garlic sauce, and fish sauce. Before serving, combine both ingredients in bowls and don't forget to sprinkle with roasted peanuts for crunch. This salad is very juicy, filling, and healthy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 lime
1 tbsp. l. peanut butter
1 package (280 g) of mixed coleslaw vegetables (such as kale, kohlrabi, and cabbage)
2 cucumbers, thinly sliced
1 shallot, thinly sliced
1 tbsp grated peeled ginger
450 g of minced pork
1 tbsp garlic chili sauce
1 tbsp fish sauce
1 cup fresh cilantro or mint
1/4 cup chopped roasted salted peanuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lime, Peanut butter, salad mix, leafy cabbage, cucumbers, shallots, ginger root, minced pork, garlic sauce, fish sauce, cilantro, mint, Peanut

Cooking the dish according to the recipe:

Grate the zest of the lime and set aside, then squeeze the juice of half a lime into a large bowl and cut the other half into small wedges. Mix 1 teaspoon of peanut butter with a pinch of salt and the lime juice. Add the cabbage and cucumbers and toss to coat with the dressing.
In a large skillet, heat the remaining 2 teaspoons peanut oil over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until softened but not browned, about 1 minute. Add the ground pork and 1/2 teaspoon salt and cook, breaking up the pork with a wooden spoon, until browned in spots and browned throughout, 6 to 8 minutes. Carefully drain all but about 1 tablespoon of fat from the skillet. Stir in the chili sauce, fish sauce, and lime zest and remove from the heat.