Description
A refreshing and flavorful Thai BBQ Pork Salad that combines tender pork with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 2 cups cooked and shredded pork (preferably from a BBQ)
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
Instructions
- In a small bowl, whisk together the lime juice, fish sauce, soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes until the sugar is dissolved. Set aside.
- In a large mixing bowl, combine the mixed salad greens, shredded carrots, sliced cucumber, red bell pepper, cilantro, and green onions.
- Add the cooked and shredded pork to the salad mixture and toss gently to combine.
- Drizzle the dressing over the salad and toss again until everything is evenly coated.
- Top the salad with chopped roasted peanuts for added crunch.
- Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the dressing.
- Substitute the pork with grilled chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Thai BBQ Pork Salad