Hot ‘n Crunchy Thai Pork Salad with Spicy Peanut Dressing



Entree salad that gives extra crunch and spice to your lunch or light dinner. Simply complete the meal with fruit.


  • 3 boneless pork chops (cut into stir fry strips)
  • 1 onion (medium, finely chopped)
  • 1/4 cup lime juice
  • 2 tablespoons soy sauce
  • 1 ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon cayenne
  • 1/4 cup peanut butter
  • 1 tablespoon brown sugar
  • 1/2 cup nonfat yogurt (plain)
  • 1/2 teaspoon hot pepper sauce
  • 4 cups chinese cabbage (coarsely chopped OR shredded cabbage)
  • 1/4 cup green onions (thinly sliced)
  • 2 cups chow mein noodles
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    1. For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy sauce, coriander, cumin, ginger, turmeric and cayenne. Place pork strips in a 1-gallon self-sealing plastic bag; pour marinade over pork strips, seal bag. Marinate in the refrigerator for 1-2 hours. Drain pork strips, discarding marinade.
    2. For dressing, in a small saucepan combine peanut butter and brown sugar. Cook over low heat, stirring constantly, until well blended. Remove from heat and stir in yogurt, 1 teaspoon soy sauce and hot pepper sauce. Return to heat. Cook and stir over low heat until just heated through. Keep warm.
    3. In a large skillet heat vegetable oil over medium-high heat. Cook and stir pork strips for 2-3 minutes or until cooked through. Remove from heat; add cabbage and green onions; toss to combine. Divide cabbage mixture among individual plates. Place chow mein noodles on top of cabbage mixture. Drizzle with dressing.
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