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Hot ‘n Crunchy Thai Pork Salad with Spicy Peanut Dressing recipe

Entree salad that gives extra crunch andspice to your lunch or light dinner. Simply complete the mealwith fruit.

Recipe: Hot ‘n Crunchy ThaiPork Salad with Spicy Peanut Dressing

3 boneless pork chops, cut into stir-frystrips
1 medium onion, finely chopped
1/4 cup lime juice
2 tablespoons soy sauce
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne
1/4 cup peanut butter
1 tablespoon brown sugar
1/2 cup plain nonfat yogurt
1 teaspoon soy sauce
1/8 teaspoon hot pepper sauce
1 tablespoon vegetable oil
4 cups coarsely chopped Chinese cabbage or shredded cabbage
1/4 cup thinly sliced green onions
2 cups chow mein noodles

  • For marinade, in a small bowl combineonion, lime juice, 2 tablespoons soy sauce, coriander, cumin,ginger, turmeric and cayenne. Place pork strips in a 1-gallonself-sealing plastic bag; pour marinade over pork strips, sealbag. Marinate in the refrigerator for 1 to 2 hours. Drain porkstrips, discarding marinade.
  • For dressing, in a small saucepan combinepeanut butter and brown sugar. Cook over low heat, stirring constantly,until well blended. Remove from heat and stir in yogurt, 1 teaspoonsoy sauce and hot pepper sauce. Return to heat. Cook and stirover low heat until just heated through. Keep warm.
  • In a large skillet heat vegetable oilover medium-high heat. Cook and stir pork strips for 2 to 3 minutesor until cooked through. Remove from heat; add cabbage and greenonions; toss to combine.
  • Divide cabbage mixture among individualplates. Place chow mein noodles on top of cabbage mixture. Drizzlewith dressing.

    Serves 4.

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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