Recipe: Vietnamese Pork Slaw Salad

Here’s a recipe you can literally toss and serve. This Vietnamese Pork Slaw Salad is delicious beyond any normal coleslaw salad. It has all the crunch and tangy sweet savory dressing I crave in a salad. It’s really easy to use shredded leftover pork or chicken. If you don’t have time to bake the pork strips, you can get a precooked portion from the store. Cilantro is a very traditional herb that’s always used in this dish, but I leave it out because I don’t like it’s particular strong flavor. The salad is just as yummy without it and incredibly healthy with tons of B vitamins.

Recipe Adapted From: Maureen Callahan, R.D., WomensHealthMag.com
Yield: 4 servings
Time: Total 15 minutes
Ingredients:
1 (12 oz) pork tenderloin
1/4 tsp salt
3 Tbsp lime juice
3 Tbsp sugar
1 clove garlic, minced
2 Tbsp fish sauce
6 c shredded coleslaw mix
1 1/4 c thinly sliced scallions
3/4 c chopped fresh cilantro (optional)
1/2 c lightly salted chopped peanuts (optional)

1. Preheat oven to 400°F.

2. Place pork on a foil-lined baking sheet; sprinkle with 18 teaspoon salt and cook until thermometer registers 160°F, 20 to 24 minutes. Let meat rest for 10 minutes. Cut meat crosswise into four sections and then shred.

3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20 to 30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.

4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.

Let me know what you think or if you have any recommendations. Click here to see more recipes.