Hot ‘n Crunchy Thai Pork Salad with Spicy Peanut Dressing

Pork
16Ingredients
Calories
30Minutes

Entree salad that gives extra crunch and spice to your lunch or light dinner. Simply complete the meal with fruit.

Ingredients

  • 3 boneless pork chops (cut into stir fry strips)
  • 1 onion (medium, finely chopped)
  • 1/4 cup lime juice
  • 2 tablespoons soy sauce
  • 1 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 nonfat yogurt (plain)
  • 1/2 teaspoon hot pepper sauce
  • 4 cups chinese cabbage (coarsely chopped OR shredded cabbage)
  • 1/4 cup green onions (thinly sliced)
  • 2 cups chow mein noodles

Directions

  1. For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy sauce, coriander, cumin, ginger, turmeric and cayenne. Place pork strips in a 1-gallon self-sealing plastic bag; pour marinade over pork strips, seal bag. Marinate in the refrigerator for 1-2 hours. Drain pork strips, discarding marinade.
  2. For dressing, in a small saucepan combine peanut butter and brown sugar. Cook over low heat, stirring constantly, until well blended. Remove from heat and stir in yogurt, 1 teaspoon soy sauce and hot pepper sauce. Return to heat. Cook and stir over low heat until just heated through. Keep warm.
  3. In a large skillet heat vegetable oil over medium-high heat. Cook and stir pork strips for 2-3 minutes or until cooked through. Remove from heat; add cabbage and green onions; toss to combine. Divide cabbage mixture among individual plates. Place chow mein noodles on top of cabbage mixture. Drizzle with dressing.
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