Banh Mi Salad

By LeeBoruchow

Ingredients

• 1 lb of pork loin, sliced into 1/2"pieces
• 3 garlic cloves, thinly sliced or pressed
• 2 tbsp fish sauce
• 1 tsp black pepper
• 5 cups grated cabbage
• 1 cup grated carrot
• 1 to 2 cups thinly sliced cucumber
• 2 green onions, chopped
• Handful of mint and cilantro leaves, torn into pieces
• 1 jalapeno, thinly sliced
• 4 radishes, thinly sliced
• 1/4 cup mayonnaise
• 2 tbsp unseasoned rice vinegar

Preparation

Step 1

Combine pork, garlic, fish sauce and black pepper in a sealed bag or container. Marinate while you prepare the rest of the ingredients, or longer if possible.

In a small bowl, whisk together mayo and vinegar. If you like a lot of dressing on your salad, double the amounts used. Set aside.

Combine all the vegetables and herbs in a large bowl.

Heat several tablespoons of olive oil or coconut oil in a large cast iron skillet over medium-high heat. Add the pork, searing for 3-4 minutes on each side.

Remove from the pan. Slice the medallions of pork into thin strips and mix with the salad ingredients. Pour dressing on top. Toss well and serve.