Spicy pork salad
30 mins
This flavourful salad has the crunch of napa cabbage and the spice of sambal.
Lynn Lewis
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Ingredients
Serves: 4
- 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.
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