Thai Pork and Mango Salad Recipe

Name: Thai Pork and Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin; salt; pepper; 2 tablespoons Thai red curry paste; 4 cups shredded Coleslaw, mixture (cabbage and carrots); 4 cups chopped romaine lettuce; 1 cup baby bok choy (dark green leaves only); 2 large ripe mangoes, peeled, pitted, and diced; 1 cup matchstick pieces red bell pepper; 2 tablespoons thin matchstick pieces peeled fresh ginger; 1 mango, peeled, pitted, and pureed; 1 medium peeled and chopped shallot; 1 sliced green onion; ¼ cup rice vinegar; 2 tablespoons vegetable oil; 2 teaspoons sesame oil; ½ teaspoon salt; 1 tablespoon fresh mint leaves

Servings: persons

1 pork tenderloin
salt
pepper
2 tablespoons Thai red curry paste
4 cups shredded Coleslaw, mixture (cabbage and carrots)
4 cups chopped romaine lettuce
1 cup baby bok choy (dark green leaves only)
2 large ripe mangoes, peeled, pitted, and diced
1 cup matchstick pieces red bell pepper
2 tablespoons thin matchstick pieces peeled fresh ginger
1 mango, peeled, pitted, and pureed
1 medium peeled and chopped shallot
1 sliced green onion
¼ cup rice vinegar
2 tablespoons vegetable oil
2 teaspoons sesame oil
½ teaspoon salt
1 tablespoon fresh mint leaves

1
To prepare the pork: Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat.
2
Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 160F Remove from grill and let cool slightly.
3
To prepare the salad: Cut pork into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger.
4
Drizzle with dressing and toss well to coat.
5
To prepare the dressing: Puree mango, shallot and green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth.
6
Add fresh mint leaves and pulse until mint is chopped.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pork tenderloin, salt, pepper, 2 tablespoons Thai red curry paste, and more.

Yes, Thai Pork and Mango Salad 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.

Thai Pork and Mango Salad

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