This flavourful salad has the crunch of napa cabbage and the spice of sambal.
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500g cooked lean pork loin
250g napa cabbage
190g bamboo shoots
100g snow peas
1 small piece fresh ginger
1 tablespoon chopped lemongrass
2 tablespoons vegetable oil
1⁄2 teaspoon sesame oil
3 tablespoons rice vinegar
2 tablespoons soya sauce
1 teaspoon brown sugar
salt, to taste
2 tablespoons sesame seeds
2 tablespoons sour cream
1 teaspoon sambal
3 tablespoons finely chopped chives
Directions Prep:30min › Ready in:30min
Cut pork into very thin strips and place in a bowl. Finely shred cabbage. Cut bamboo shoots into thin strips. Cut snow peas into strips. Add all vegetables to bowl.
Finely chop ginger. Remove hard outer layers from lemongrass and finely chop tender part.
To make vinaigrette, whisk vegetable oil, sesame oil, 2 tablespoons rice vinegar, soya sauce and sugar in a bowl. Add ginger and lemongrass; whisk to combine. Check seasoning, adding salt to taste. Stir vinaigrette into salad.
Toast sesame seeds in a frying pan over medium heat until golden, stirring occasionally. Transfer to a plate; set aside to cool. Combine sour cream and sambal.
Taste salad, adding salt and remaining 1 tablespoon rice vinegar, if necessary. Spoon salad onto serving plates. Top with a little sour cream mixture. Sprinkle with sesame seeds and chives.