Thai Pork Salad Recipe

Thai Pork Salad Recipe photo by Taste of Home

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Lime, cilantro and a little bit of heat create a unique Asian salad that’s out of this world. ”I love to try new recipes, like this one, for my husband and me,” writes Sharon Delaney-Chronis from South Milwaukee, Wisconsin.

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Thai Pork Salad Recipe

Prep: 25 min. Grill: 10 min.

Yield: 2 Servings

25 10 35

Ingredients

2-1/2 cups shredded cabbage
1/3 cup minced fresh cilantro
2 tablespoons minced fresh mint
2 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1/4 cup thinly sliced onion
1 tablespoon canola oil
1/4 cup lightly salted cashews
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons plus 2 teaspoons lime juice
1-1/2 teaspoons sugar

Directions

In a small bowl, combine the cabbage, cilantro and mint; set aside.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Slice pork and keep warm.
In a small skillet, saute onion in oil until tender. Add the cashews, salt, cayenne and pork; heat through. Stir in lime juice and sugar until blended. Remove from the heat.
Divide cabbage mixture between two serving plates. Top with pork mixture. Yield: 2 servings.

Nutritional Facts 1 serving equals 361 calories, 22 g fat (5 g saturated fat), 55 mg cholesterol, 378 mg sodium, 16 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Thai Pork Salad in Cooking for 2 Spring 2009, p60