Thai Pork Salad with Chili Dressing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Thai roasted chili paste combines the kick of chili paste with a smoky flavor. It can be found in most Asian markets. If it is unavailable, chili paste with garlic or Sriracha is a good substitute.

Ingredients:

2 ounces uncooked bean threads (cellophane noodles)

2 cups shredded napa (chinese) cabbage

1 1/2 cups thinly sliced seeded cucumber

1 1/2 cups (1/4-inch-thick) slices simply roasted pork (about 9 ounces)

1 cup thinly sliced red bell pepper strips

3/4 cup finely shredded carrot

1/2 cup thinly sliced red onion

1/4 cup thinly sliced fresh basil

1/4 cup finely chopped fresh mint

1 serrano chile, seeded and finely chopped

1/4 cup finely chopped green onions

3 tablespoons fresh lime juice

3 tablespoons seasoned rice vinegar

2 tablespoons sugar

1 tablespoon fish sauce

1 tablespoon roasted peanut oil

1 1/2 teaspoons roasted red chili paste (such as thai kitchen)

1/4 teaspoon salt

Directions:

1. Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.

By RecipeOfHealth.com