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1
Put zucchini in a strainer, toss liberally with salt and allow to drain in sink or over bowl. Soak onion in cold water. Allow to rest until wilted while you prep the rest of the dish.
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2
Mix all dressing ingredients together until sugar has dissolved. Can be made a day or so ahead of time.
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3
Toast rice in a dry skillet over medium heat, shaking often, until light brown. Put into spice grinder and allow to cool completely before grinding to a fine powder.
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4
Add oil to pan and brown shallots over medium heat.
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5
Rinse zucchini and red onion and pat dry. Toss with carrots, radishes, peas, green onions. Add about half of dressing and toss to coat. Allow to sit for at least 5-10 minutes while you cook the pork for any liquid to be extracted from the veggies.
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6
Add lime zest, garlic and chili (to taste) to shallots. (We shared this with a kid who does not eat spicy food and just added raw chiles to our own bowls, but you can add them here adjusting to your heat tolerance). Stir until fragrant and add pork. Cook until pork is no longer pink and some liquid has formed in pan. Add toasted rice powder and cook a bit longer until starting to brown. Remove from heat and set aside.
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7
Toss salad again and pour off excess liquid. Toss with sesame seeds and pork adding more dressing to taste. Garnish with basil and cilantro.
