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Vietnamese Cabbage And Pork Salad
20 min prep time
25 min cook time
8servings
Recipe by
Robyn Webb
Source
The Smart Shopper Diabetes Cookbook
Photo by
Renee Comet
How to Make Vietnamese Cabbage And Pork Salad
Author Robyn Webb: "I love that salad bars are now adding fresh sliced cabbage to the bins. It’s so much easier to have pre-sliced cabbage on hand to create this refreshing summer salad. Use this dressing also as a marinade for other foods such as chicken or beef."
This recipe from The Smart Shopper Diabetes Cookbook, by Robyn Webb. To order directly from the American Diabetes Association, click here.
20 min prep time
25 min cook time
8servings
1 cup
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Step-By-Step Instructions:
- Preheat the oven to 400 degrees. Cover a broiler rack with foil. Coat the foil with cooking spray. Rub the pork with the oil, salt, and pepper. Roast the pork for about 20 minutes. Turn the oven to broil and broil the pork for about 5 minutes, turning once until a meat thermometer registers 145 degrees when inserted into the thickest part of the pork. Remove the pork from the oven to a carving board and let rest.
- In a large bowl, combine the cabbage, red onion, and cucumber. Whisk together the lime juice, fish sauce, soy sauce, sesame oil, sugar, and cayenne pepper. Add to the cabbage mixture and toss well. Cut the pork into thin slices and add to the salad and toss again.
- Line a platter with romaine lettuce. Pile the pork salad on top of the lettuce.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 85
-
Total Fat
2.5g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 30mg
- Sodium 325mg
-
Total Carbohydrate
4g
- Dietary Fiber 1g
- Total Sugars 2g
- Protein 12g
- Potassium 305mg
- Phosphorous 120mg
Ingredients
pork tenderloin
1 lbs
olive oil
1 tsp
Kosher Salt
1/4 tsp
freshly ground black pepper
1/4 tsp
green cabbage (sliced)
2 cup
red onion (thinly sliced)
1/2 cup
cucumber(s) (sliced)
1/2 cup
fresh lime juice
3 tbsp
fish sauce
1 tbsp
light soy sauce
1 tbsp
sesame oil
1 tsp
sugar
1/2 tsp
cayenne pepper
1/8 tsp
romaine lettuce leaves (torn)
4 cup
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