Thai Pork Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 2 pounds pork loin thinly sliced
  • 5 cups thinly sliced Napa cabbage thinly sliced
  • 2 large carrots grated
  • 1 large red onion sliced thinly
  • 4 mild red chilis sliced thinly
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh basil
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons fish sauce
  • 2 limes juiced
  • 2 tablespoons honey


  • On an indoor grill, heat olive oil over medium heat and grill pork 3 to 4 minutes per side until cooked through.
  • In a large bowl add cabbage, carrots, onion, chilies, mint, cilantro and basil. In a small bowl, add soy sauce, fish sauce, lime juice, honey and sea salt and freshly ground pepper to taste.
  • Stir to combine.
  • Toss with vegetables and serve with pork on top.


VEGETARIAN: Use canned white beans instead of pork loin
GLUTEN FREE: Make sure soy sauce and fish sauce is gluten free.
NUTRITION: 282 Calories; 11g Fat; 23g Protein; 24g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 579mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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