Vietnamese Pork Salad

Avatar for dana828
iVillage Member
Registered: 03-25-2003
Vietnamese Pork Salad
1
Mon, 05-26-2008 - 4:28pm

Made this one for dinner last night. It's so quick and easy, and I loved it! Would be great to take to a picnic in place of regular coleslaw, b/c there's no mayo.


Vietnamese Pork Salad
This salad's heavy on the B vitamins (biotin, thiamin, niacin, and riboflavin)
Maureen Callahan, R.D.


Some foodies call Vietnamese food "light" Asian fare because it focuses on fresh vegetables and seasonings that are naturally low-cal and low-fat but also have high-impact flavor, like garlic, scallions, and fish sauce.

1 (12 oz) pork tenderloin
1/4 tsp salt
3 Tbsp lime juice
3 Tbsp sugar ( I used agave--probably less than 2 Tbsp)
1 clove garlic, minced
2 Tbsp fish sauce
6 c shredded coleslaw mix
1 1/4 c thinly sliced scallions
3/4 c chopped fresh cilantro
1/2 c lightly salted chopped peanuts

1. Preheat oven to 400°F.
2. Place pork on a foil-lined baking sheet; sprinkle with 18 teaspoon salt and cook until thermometer registers 160°F, 20 to 24 minutes. Let meat rest for 10 minutes. Cut meat crosswise into four sections and then shred.
3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20 to 30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.

Makes four servings. Per serving: 300 calories, 13 g fat (2.8 g saturated), 581 mg sodium, 24 g carbs, 5 g fiber, 25 g protein

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iVillage Member
Registered: 04-01-2004
Mon, 05-26-2008 - 9:37pm
I'm going to make this.
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