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Thai Pork Salad

 Thai Pork Salad
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.
2 ServingsPrep: 25 min. Grill: 10 min.


  • 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


  • 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.

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Thai Pork Salad (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.