Thai pork salad
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Packaged coleslaw mix |
| 1 | cup | Lightly packed cilantro leaves, coarsely chopped |
| 30 | larges | Mint leaves; coarsely chopped |
| 6 | Grilled pork loin chops | |
| 2 | tablespoons | Vegetable oil |
| ½ | large | Red onion; cut into thin sliver |
| ½ | cup | Lightly salted roasted cashews or peanuts |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| ⅓ | cup | Lime juice |
| Lime wedges | ||
| Red onion strips | ||
| Cilantro sprigs | ||
Directions
Combine cabbage, cilantro and mint in large bowl; set aside. Cut pork chops into ¼ inch thick strips. Heat oil in large skillet over medium-high heat. Add pork, onion, nuts, salt, and cayenne pepper. Cook and stir 2 minutes; remove from heat. Stir in lime juice and sugar. Spoon pork mixture over cabbage; toss well to coat. Garnish with lime wedges, onion strips and cilantro. Makes 5 main dish servings.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #752 by L979@... on Aug 21, 1997