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Thai-Style Pork Salad

We cooked the beans for a short time for a just-cooked crisp texture. If you like them more tender, cook for an additional minute or two.

5.0 by 5 people
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  • Makes: 4 servings
  • Yields: 3 1/2 cups
  • Prep: 25 mins
  • Cook: 6 mins

Thai-Style Pork Salad



  1. In a large mixing bowl combine the coconut milk, 1/2 cup cilantro, soy sauce, lime juice, and ginger. Add pork; toss to coat and set aside.
  2. Heat olive oil in a very large skillet over medium-high heat. Add meat mixture. Cook for 3 minutes. Add green beans. Cook and stir for 3 to 4 minutes or until crisp-tender and until pork is just slightly pink, stirring occasionally. Add carrots just before serving.
  3. To serve, top cabbage leaves with pork mixture. Garnish with additional cilantro and serve with lime wedges.

Nutrition Facts (Thai-Style Pork Salad)

    Per serving:
  • 301 kcal cal.,
  • 14 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 78 mg chol.,
  • 834 mg sodium,
  • 14 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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