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Vietnamese Salad with Chile-Mint Dressing Recipe

Vietnamese Salad with Chile-Mint Dressing Recipe

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Vietnamese Salad with Chile-Mint Dressing

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Ingredients

Count

Nutrition

259

Calories

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Ingredients:

Serving

1/2 lb boneless pork shoulder , trimmed of excess fat and cut into 1/4 -inch strips
2 large garlic cloves, minced
2 tbsp mushroom soy sauce
1 tbsp peanut oil
1 medium onion, thinly sliced
1/3 cup water
1 1/2 tbsp cider vinegar
1 1/2 tbsp fresh lime juice
1 1/2 tbsp chopped mint
2 tsp asian fish sauce
1/4 tsp sugar
1/4 tsp salt
1/4 tsp crushed red pepper
2 large white turnips, peeled and shredded
2 large carrots, shredded
3 cups finely shredded romaine lettuce
3 cups finely shredded cabbage
1/3 cup chopped unsalted peanuts

Directions:

Preheat the oven to 350°. In a medium bowl, toss the pork with half of the garlic and 1 tablespoon of the soy sauce. Set aside to marinate at room temperature for 1 hour.
In a medium ovenproof skillet, heat 2 teaspoons of the peanut oil. Add the onion and cook over moderately high heat, stirring occasionally, until evenly browned, about 5 minutes. Transfer the skillet to the oven and cook, stirring occasionally, until the onion is dry and deep brown, about 25 minutes. Remove from the skillet and set aside.
In a medium bowl, whisk the water with the remaining garlic and the vinegar, lime juice, chopped mint, fish sauce, sugar, salt and crushed red pepper.
In a bowl, toss the turnips with 3 tablespoons of the dressing. In another bowl, toss the carrots with 3 tablespoons of the dressing.
In a large skillet, heat the remaining 1 teaspoon of peanut oil over high heat. Add the pork strips in an even layer and cook, without stirring, until browned on the bottom, about 2 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Add the remaining 1 tablespoon of soy sauce to the skillet and stir to coat the meat. Transfer the meat to a plate and let cool.
In a bowl, toss the lettuce, cabbage, shredded mint and pork. Add the remaining dressing and any excess dressing from the turnips and carrots. Arrange the turnips and carrots on opposite sides of each plate and mound the pork salad in the center. Sprinkle the browned onion and chopped peanuts over all and serve.:

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	259.36 Kcal (1086 kJ)
Calories from fat	100.06 Kcal
		% Daily Value*
Total Fat	11.12g	17%
Cholesterol	34.01mg	11%
Sodium	515.72mg	21%
Potassium	863.19mg	18%
Total Carbs	19.56g	7%
Sugars	9.38g	38%
Dietary Fiber	7.41g	30%
Protein	18.84g	38%
Vitamin C	48.3mg	80%
Vitamin A	0.6mg	21%
Iron	34.9mg	194%
Calcium	111.7mg	11%

Amount Per 100 g
Calories	71.24 Kcal (298 kJ)
Calories from fat	27.48 Kcal
		% Daily Value*
Total Fat	3.05g	17%
Cholesterol	9.34mg	11%
Sodium	141.66mg	21%
Potassium	237.09mg	18%
Total Carbs	5.37g	7%
Sugars	2.58g	38%
Dietary Fiber	2.04g	30%
Protein	5.17g	38%
Vitamin C	13.3mg	80%
Vitamin A	0.2mg	21%
Iron	9.6mg	194%
Calcium	30.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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