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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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thai salad Ingredients:
4 ounces thin rice noodles |
1/4 cup lime juice |
2 tablespoons fish sauce |
2 tablespoons brown sugar |
1/2 teaspoon asian chili sauce |
1/2 teaspoon salt |
1/4 cup loosely packed basil leaves, chopped |
1/4 cup loosely packed mint leaves, chopped |
1 pound pork tenderloin, cut into thin 3-inch-long strips |
4 cups shredded cabbage |
2 apples, cored and thinly sliced |
1 cup shredded carrots |
1 red bell pepper, thinly sliced |
1 green bell pepper, thinly sliced |
1 tablespoon sesame oil |
1/4 cup cashews, coarsely chopped |
Directions:
1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.
2. In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside.
3. Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.
4. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews
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