Thai Ground-Pork Salad With Mint And Cilantro – a delicious recipe with cilantro, mint, head white, shallots, lean ground pork, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
2
In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
3
Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat.
4
Each serving about 215 calories and 12 grams fat.
5
Gourmet
6
Low Fat & Delicious
7
June 1999
215
kcal
Calories
15
g
Fat
9
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bunch fresh cilantro with roots, 1 bunch fresh mint, 1/2 small head white or green cabbage (about 1 pound), 2 small shallots, and more.
Yes, Thai Ground-Pork Salad With Mint And Cilantro falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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