Thai Pork Salad Recipe
Thai Pork Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.

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.
Coat grill rack with cooking spray before starting the grill. Grill pork, covered, over medium 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.
Originally published as Thai Pork Salad in Cooking for 2 Spring 2009, p60

Nutritional Facts

1 each: 361 calories, 22g fat (5g saturated fat), 55mg cholesterol, 378mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 27g protein.

  • 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
  1. In a small bowl, combine the cabbage, cilantro and mint; set aside.
  2. Coat grill rack with cooking spray before starting the grill. Grill pork, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Slice pork and keep warm.
  3. 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.
  4. Divide cabbage mixture between two serving plates. Top with pork mixture. Yield: 2 servings.
Originally published as Thai Pork Salad in Cooking for 2 Spring 2009, p60

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