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18Ingredients
45Minutes
240Calories
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Description
Mango and mint make a zippy dressing for this Thai salad. Simply serve with bread sticks and a tall glass of iced tea.
Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 145 degrees F., as measured with an instant-read thermometer.
- Remove from grill and let cool for 3-5 minutes. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, diced mango, red bell pepper and ginger. Drizzle with dressing (Mango-Mint Dressing instructions follow) and toss well to coat.
- Mango-Mint Dressing: Puree 1 mango, chopped shallot, sliced green onion, rice vinegar, vegetable oil, sesame oil and 1/2 tsp salt in a blender or food processor until smooth. Add fresh mint leaves and pulse until mint is chopped.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat0g |
Cholesterol50mg17% |
Sodium410mg17% |
Potassium850mg24% |
Protein19g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber4g16% |
Sugars12g |
Vitamin A120% |
Vitamin C170% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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