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Thai Salad with Pork Recipe

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This recipe for Thai Salad with Pork is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1/3 cup reduced-fat creamy peanut butter
3 Tbsp vegetable oil
3 Tbsp fresh lemon juice
2 Tbsp low-sodium soy sauce
2 tsp sugar
1/2 Tbsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp ground ginger

Pork and Salad:
6 boneless, thin-cut pork chops
2 Tbsp low-sodium soy sauce
8 cups shredded iceberg lettuce, washed
1 cup bean sprouts
1 cucumber, peeled, seeded and thinly sliced
2 large sweet red peppers, cored, seeded and thinly sliced
3 large scallions, thinly sliced
Directions:
Directions:
Heat gas grill to hot or prepare outdoor grill with hot coals.

Dressing: Whisk peanut butter, oil, lemon juice, soy sauce, sugar, red pepper flakes, garlic powder and ginger in a bowl until smooth. Slowly whisk in 1/3 cup warm water. Cover and set aside.

Pork and Salad: Brush chops with soy sauce. Grill 4 minutes. Turn and grill 3 to 4 minutes or until internal temperature registers 160ºF on an instant-read thermometer. Set aside and keep warm.

In a large bowl, toss lettuce, sprouts, cucumber, red pepper and scallions with 3/4 cup of the dressing. Place a scant 2 cups of salad on each plate. Thinly slice pork; fan slices over each salad. Drizzle each with about 1 Tbsp dressing.
Personal Notes:
Personal Notes:
Makes 6 servings. Prep: 20 minutes. Grill: 8 minutes.

 

 

 

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