[beachgal]

Thai Pork Salad with Chili Dressing
From Cooking Light

Make this dish using leftover pork from the Simply Roasted Pork recipe: http://www.3fatchicks.com/forum/show...139#post744139

Thai roasted chili paste combines the kick of chili paste with a smoky flavor. It can be found in most Asian markets. If it is unavailable, chili paste with garlic or Sriracha is a good substitute.

2 ounces uncooked bean threads (cellophane noodles)
2 cups shredded napa (Chinese) cabbage
1 1/2 cups thinly sliced seeded cucumber
1 1/2 cups (1/4-inch-thick) slices Simply Roasted Pork (about 9 ounces)
1 cup thinly sliced red bell pepper strips
3/4 cup finely shredded carrot
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped fresh mint
1 serrano chile, seeded and finely chopped
1/4 cup finely chopped green onions
3 tablespoons fresh lime juice
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1 tablespoon fish sauce (or soy sauce)
1 tablespoon roasted peanut oil
1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
1/4 teaspoon salt

Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.

Yield: 6 servings (serving size: 1 2/3 cups)

CALORIES 231 (22% from fat); FAT 5.7g (satfat 1.3g, monofat 2.5g, polyfat 1.4g); PROTEIN 11g; CARBOHYDRATE 34.3g; FIBER 3.2g; CHOLESTEROL 26mg; IRON 1mg; SODIUM 861mg; CALCIUM 61mg;
Cooking Light, SEPTEMBER 2004