Asian Pork Salad

asian-pork-salad

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.