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Thai Salad With Pork

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Makes: 6  servings Prep 20 mins Grill 7 mins to 8 mins
Thai Salad With Pork
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)397
  • Fat, total(g)27
  • chol.(mg)58
  • sat. fat(g)5
  • carb.(g)12
  • fiber(g)3
  • pro.(g)28
  • sodium(mg)810

Percent Daily Values are based on a 2,000 calorie diet

  • Dressing:
  • 1/3 cup  smooth peanut butter
  • 1/3 cup  vegetable oil
  • 2 tablespoons  fresh lemon juice
  • 2 tablespoons  soy sauce
  • 1/2 teaspoon  red-pepper flakes
  • 1/4 teaspoon  garlic powder
  • 1/4 teaspoon  ground ginger
  • 1/4 cup  warm water
  • Salad:
  • 6 boneless, thin-cut pork chops (about 1-1/2 pounds total)
  • 2 tablespoons  soy sauce
  • 1 head iceberg lettuce, shredded
  • 1 cucumber, peeled, seeded and cut into 1/4-inch-thick slices
  • 1 cup  bean sprouts
  • 1 sweet red pepper, cored, seeded and thinly sliced
  • 3 scallions, trimmed and thinly sliced
  • 1 can (2.8 ounces) fried onions (optional)


1. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.


2. Whisk together peanut butter, oil, lemon juice, soy sauce, red-pepper flakes, garlic powder and ginger in small bowl until smooth. Slowly whisk in warm water until good dressing consistency. Cover.


3. Brush both sides of chops with soy sauce.

4. Grill or broil chops 4 minutes. Turn over and cook another 3 to 4 minutes or until internal temperature registers 160 degrees F on instant-read thermometer. Set aside; keep warm.

5. Toss together lettuce, cucumber, sprouts, sweet red pepper and scallions in large bowl. Place on large, deep oval platter. Slice pork very thin; fan out on salad. Top with fried onions, if using. Serve with dressing. Makes 6 servings.

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