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Thai Cabbage Salad With Pork
Healthy and savory
30 minutes,   4 Servings
recipe image
Ingredients
1 Lime
1 Tbsp Roasted peanut oil
dash Kosher salt
1 10-ounce bag Cabbage or other vegetable slaw
2 Mini cucumbers, washed or peeled. Cut into thin (1/4 or thinner) slices.
1 Shallot, thinly sliced
1 Tbsp Grated fresh ginger
1 pound Ground pork
1 Tbsp Chili-garlic sauce or Sambal Oelek
1 Tbsp Fish sauce
1 cup Packed fresh cilantro , or cilantro and mint.
½ cup Chopped dry roasted peanuts
Preparation
1.  Grate the lime zest (1 lime) and set aside.
2.  Juice half of the lime into a large bowl.
3.  Cut the other half into small wedges.
4.  Whisk 1 tsp peanut oil and a pinch of salt into the lime juice.
5.  Add the slaw (1 10-ounce bag) and cucumbers (2 persian cucumbers) to the lime juice and toss to coat.
6.  Heat the remaining 2 tsp peanut oil (1 tbsp minus 1 tsp) in a large skillet over medium-high heat.
7.  Add the shallot (1 shallot) and cook until softened, which should take 2 to 3 minutes.  © RecipeRoulette.net
8.  Add the ginger (1 tbsp) and cook, stirring, until soft but not browned, this should take about 1 minute.
9.  Stir in the pork (1 pound) and a pinch of salt.
10.  Cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink. this should take 6 to 8 minutes.
11.  Carefully pour off all but about 1 tbsp fat from the skillet.
12.  Stir in the chili-garlic sauce (1 tablespoon), fish sauce (1 tablespoon), and lime zest and then remove from the heat.
13.  Divide the slaw mixture among bowls.
14.  Top with the pork, herbs (1 cup cilantro and/or mint), and peanuts.
15.  Serve with the lime wedges.

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Thai Cabbage Salad With Pork. Recipe on first page, not a blog.