Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Crunchiest Asian Salad With Pork
Gretel Shaw
This Asian salad with pork is crunchy and refreshing. You'll have a good time making this at home, especially when you love salads like me.
5
from 1 vote
Print Recipe
Share by Email
Pin Recipe
Share on Facebook
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Salad
Cuisine
Asian
Servings
4
people
Calories
570
kcal
Ingredients
US Customary
Metric
1x
2x
3x
Salad Ingredients
1
small
Napa cabbage
-
shredded
1
bunch
cilantro (coriander)
-
chopped roughly
1
medium
cucumber
-
Lebanese, sliced
1
medium
green chilis (green chilli in British English)
-
chopped finely
250
grams
bean sprouts
1
medium
red onion
-
sliced thinly
700
grams
ground pork (minced pork)
-
lean
Dressing Ingredients
½
cup
lime juice
4
tablespoons
soy sauce
2
teaspoons
fish sauce
4
teaspoons
sugar
Instructions
Salad Instructions
Prepare all the salad items and place them in a large mixing bowl.
Toss the ingredients to combine.
Divide the mixture among four large bento boxes.
Place the pork in a saucepan with 2 cups of water.
Use a fork to break up the meat before turning on the heat.
Heat the pork and allow the meat to poach until completely cooked, stirring periodically.
Drain the pork and reserve it for the top of the salad.
Dressing Instructions
Mix all the together the dressing ingredients together, reserve for serving.
Assembly Instructions
Top each of the 4 salad bento bowls with 1/4 of the poached pork.
Divide the dressing into 4 small containers.
Add the dressing upon serving.
Nutrition
Calories:
570
kcal
Carbohydrates:
23
g
Protein:
37
g
Fat:
38
g
Saturated Fat:
14
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
17
g
Cholesterol:
126
mg
Sodium:
1404
mg
Potassium:
1332
mg
Fiber:
5
g
Sugar:
13
g
Vitamin A:
928
IU
Vitamin C:
85
mg
Calcium:
230
mg
Iron:
3
mg
How did this recipe turn out for you?
We're eager to hear your thoughts!