Thai Pork Salad with Chili Dressing Recipe

Thai Pork Salad with Chili Dressing

Servings: 6

Ingredients:

  • 2 ounces uncooked bean threads (cellophane noodles)
  • 2 cups shredded napa (Chinese) cabbage
  • 1 1/2 cups thinly sliced seeded cucumber
  • 1 1/2 cups (1/4-inch-thick) slices Simply Roasted Pork (about 9 ounces)
  • 1 cup thinly sliced red bell pepper strips
  • 3/4 cup finely shredded carrot
  • 1/2 cup thinly sliced red onion
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup finely chopped fresh mint
  • 1 serrano chile, seeded and finely chopped
  • 1/4 cup finely chopped green onions
  • 3 tablespoons fresh lime juice
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon roasted peanut oil
  • 1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
  • 1/4 teaspoon salt

Procedure:

  1. Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat. Serve.
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