Thai Grilled Pork and Vegetable Salad with Spicy Peanut Dressing
Use in-season vegetables for this Thai grilled pork and vegetable salad - an easy one dish dinner with an amazing spicy peanut dressing.
Servings: 4 to 6 servings
Calories: 406kcal
Equipment
- Grill and Grill Basket
Ingredients
Marinade & Pork:
- 1/3 cup soy sauce
- juice of 1 lime (about 1½ tablespoons)
- 1 tablespoon grated fresh ginger (or 1 teaspoon dried ginger)
- 1 tablespoon fish sauce*
- 1 pound boneless pork loin chops
Dressing:
- 1/2 cup soy sauce
- 1/4 cup olive or peanut oil
- 1/4 cup peanut butter
- 3 tablespoons lime juice (about 2 small limes)
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon minced ginger (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 1 to 2 teaspoons Sriracha sauce (or to taste)
Salad:
- 3 carrots,* peeled and sliced on bias
- 1 pound snap or snow peas,* strings removed and sliced as needed
- 1 large onion,* cut in half, then half again and sliced ('half-moon' slices)
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small head cabbage, chopped (Chinese cabbage or a savoy type preferred, but regular cabbage is fine, too).
- Chopped peanuts, cilantro or parsley, for serving
Instructions
Make Marinade:
- Mix together the four marinade ingredients and pour over the pork chops in a single layer in a baking dish (or in a large zip top baggie). Refrigerate for 1-6 hours, the longer the better.
Make Dressing & Grill
- Add the 9 dressing ingredients (from soy sauce through Sriracha) in a 2-cup glass measure or bowl and mix well. Refrigerate until needed (if dressing thickens as is waits, add water to thin to pouring consistency).
- Heat a grill to medium-high.
- Combine carrots, peas, and onions in a large bowl. Toss with the 1 tablespoon sesame oil, salt, and pepper.
- Remove pork from marinade and grill until done, 145-155 degrees (use a thermometer for accuracy, that's the key to not cooking pork too long).
- At the same time, grill the prepared carrots, onions, and peas using a grill basket, tossing every few minutes (the pork will probably be done cooking before the vegetables - remove them and let them sit, covered). Cook the vegetables until still crisp with edges starting to char. The cook time is usually 12 to 15 minutes.
Assemble Salad:
- Divide the chopped cabbage between 4 to 6 plates.
- Top each plate with a portion of the grilled vegetables.
- Slice pork chops thinly and divide between plates.
- Drizzle the dressing over salads and garnish with chopped peanuts and cilantro or parsley.
Notes
*You can substitute 1/2 teaspoon salt for fish sauce.
**The vegetables are easily changed with whatever is in season - try green beans, red peppers, zucchini, and onions, for example in later summer.
Note: nutrition was calculated for 6 servings.
Nutrition
Calories: 406kcal | Carbohydrates: 27g | Protein: 28g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 2193mg | Potassium: 981mg | Fiber: 8g | Sugar: 15g | Vitamin A: 6065IU | Vitamin C: 107mg | Calcium: 124mg | Iron: 4mg
