This is an amalgamation of several different recipes. I did my own thang because this is what I had on hand and what I felt like. It’s as simple as that. 🙂 It’s freaking great.
You may want to make a double batch of the sauce. It’s good for Paleo Pad Thai, (zucchini noodles or spaghetti squash); great to dip veggies in, great to drizzle a banana with…love this stuff.
You can also change out the meat – use chicken, steak, etc. Or none at all, you crazy cats!
Meat:
- 1lb ground pork
- ½ cup white onion, chopped
- ½ cup mushrooms, diced small
- 5 cloves garlic, minced
- 4 tbsp coconut aminos
- 4-6 drops fish sauce
- 1 tbsp lime zest
- 1 tbsp fresh ginger, minced
- 1 lime +, juiced
- Salt to taste
Place ground pork, onions and garlic in a skillet, start to cook and break up. When almost no pink, add everything else. Mix well, get all the pink out, taste, add salt, and maybe more lime juice. I like lime. I’m a lime girl.
Salad:
Chop all:
- 1+ bunch cilantro
- 2 cups shredded carrots
- 1 head red cabbage
- 1 bunch fresh kale
- 5 green onions
Place all ingredients in a LARGE bowl, mix well.
Sauce:
Note: use any butter you want. Peanut, almond, etc. This is what was open in my fridge so I used it. 🙂
- ½ cup sun butter
- ¼ cup cashew butter
- 2 limes +, juiced
- 5 cloves garlic, minced
- 4 drops fish sauce
- ¼ cup coconut aminos
- Salt to taste
- Water to desired consistency
Place all in mini food processor and mix very well.
The finished product:
Place the salad in a bowl, top with some pork mixture, and drizzle sauce on top. Viola! Get crazy – add some avocado, squeeze of fresh lime, maybe more ginger. Love me some zingy flavor.
You must be logged in to post a comment.