Thai Pork Salad with Chili Dressing

Thai Pork Salad with Chili Dressing
Photo by Randy Mayor

Ingredients

  • ¼ cup finely chopped fresh mint
  • 1 ½ teaspoons roasted red chili paste (such as Thai Kitchen)
  • ¼ cup finely chopped green onions
  • ¾ cup finely shredded carrot
  • ¼ teaspoon salt
  • ½ cup thinly sliced red onion
  • 2 tablespoons sugar
  • + 11 more ingredients
    • 1 cup thinly sliced red bell pepper strips
    • 1 serrano chile, seeded and finely chopped
    • 1 ½ cups thinly sliced seeded cucumber
    • 1 ½ cups (1/4-inch-thick) slices Simply Roasted Pork (about 9 ounces)
    • 2 ounces uncooked bean threads (cellophane noodles)
    • 1 tablespoon fish sauce
    • 2 cups shredded napa (Chinese) cabbage
    • 1 tablespoon roasted peanut oil
    • ¼ cup thinly sliced fresh basil
    • 3 tablespoons seasoned rice vinegar
    • 3 tablespoons fresh lime juice

Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirr...

View full recipe at My Recipes

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