Vietnamese Pork Salad

A crunchy salad featuring pork, cabbage, cucumber, fresh herbs, peanuts, and a lime-soy dressing without fish sauce.

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Ingredients (4 servings)

Sugar 1 teaspoon

Lime juice 2 limes

Chopped mild red chili 1 unit

Cilantro 1 handful

Sesame oil 1 tablespoon

Soy sauce or tamari 2 tablespoons

Pork tenderloin 500 g

Vegetable oil for brushing

Shredded white cabbage 1/4 head

Chopped cucumber 1 unit

Chopped celery 5 stalks

Peanuts or sesame seeds to taste

Preparation

Prepare the dressing by combining sugar, lime juice, mild chili, cilantro, sesame oil, and soy sauce or tamari.

Cook the pork tenderloin until safely done, then let it cool slightly and slice it.

Shred the cabbage, chop the cucumber, celery, and any other desired vegetables.

Combine the vegetables, pork, herbs, and dressing.

Add peanuts or sesame seeds.

Refrigerate in an airtight container; this salad is ideal for the next day.

Chef's Notes & Tips

This recipe is based on an actual recipe: https://www.bbcgoodfood.com/recipes/vietnamese-pork-salad. This is a summarized/adapted version for a make-ahead lunch; keep the dressing separate for delicate salads. Estimated nutrition per serving unless otherwise indicated. Family adaptation: the fish sauce from the original source is replaced with soy sauce/tamari.

COOKING MEALS BOOK

Dinner

Vietnamese Pork Salad

A crunchy salad featuring pork, cabbage, cucumber, fresh herbs, peanuts, and a lime-soy dressing without fish sauce.

Difficulty Easy	Prep time 25 min	Cook time - min	Rest time 120 min	Servings 4
Method Stovetop	Cuisine Vietnamienne	Category Dinner	Visibility Public

Ingredients (4 servings)

Sugar 1 teaspoon
Lime juice 2 limes
Chopped mild red chili 1 unit
Cilantro 1 handful
Sesame oil 1 tablespoon
Soy sauce or tamari 2 tablespoons
Pork tenderloin 500 g
Vegetable oil for brushing
Shredded white cabbage 1/4 head
Chopped cucumber 1 unit
Chopped celery 5 stalks
Peanuts or sesame seeds to taste

Preparation

Prepare the dressing by combining sugar, lime juice, mild chili, cilantro, sesame oil, and soy sauce or tamari.
Cook the pork tenderloin until safely done, then let it cool slightly and slice it.
Shred the cabbage, chop the cucumber, celery, and any other desired vegetables.
Combine the vegetables, pork, herbs, and dressing.
Add peanuts or sesame seeds.
Refrigerate in an airtight container; this salad is ideal for the next day.

Chef's Notes & Tips

Nutritional information (per serving)

470 kcal

Calories

34g

Protein

35g

Carbs

22g

Fat

Fiber

880mg

Sodium

Vietnamese Pork Salad

Ingredients (4 servings)

Preparation

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Vietnamese Pork Salad