Thai Salad with Jalapeño and Mint
A crisp, herb-forward Thai salad with jalapeño, mint and a tangy dressing, finished with ground pork for added depth and protein.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 - 1.5 lb ground pork
- 1/4 cup water
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp soy sauce
Dressing
- 2 limes juiced
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp olive oil
- 1 tsp soy sauce
- 1 tsp sesame oil
- salt & pepper
Assemble Salad
- 8 cups mixed lettuce
- 1 cup fresh mint leaves chopped
- 2 carrots grated
- 1 cup cucumber grated or sliced thinly into matchsticks
- 2 shallots thinly sliced
- 1 jalapeño or serrano chili sliced thin (seeds removed if you don't like the heat)
- 1/2 cup roasted salted peanuts
Instructions
- Heat 1 tbsp oil in large saucepan over medium-high heat.
- Add pork and break it up into smaller crumbles. Cook until you get a good brown on the pork.
- Mix together 1/4 cup water, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tbsp soy sauce and pour into pan with pork. Cook until almost all liquid is gone and flavours combined. Set aside to cool a bit.
Dressing
- In a cup whisk together lime juice, 2 tbsp fish sauce, 1 tsp sugar, 1 tbsp olive oil, 1 tsp soy sauce, 1 tsp sesame oil. Add a pinch of salt and pepper to taste. Set aside.
Assemble Salad
- On four plates divide salad & sprinkle with mint. Top each with carrots, cucumbers and the slightly cooled pork mixture.
- In separate bowls add your shallots, pepper, and peanuts. Place on the table with the dressing and let everyone add the remaining ingredients to their salads.