Vietnamese Pork Salad

A low-cal, low-fat meal with high-impact flavor.

May 10, 2012

Some foodies call Vietnamese food "light" Asian fare because it focuses on fresh vegetables and seasonings that are naturally low-cal and low-fat but also have high-impact flavor, like garlic, scallions, and fish sauce.

Serves: 4
Prep: 20 min
Cook: 24 min
Total: 44 min



  • 12 oz pork tenderloin
  • 1/4 tsp salt
  • 3 tbsp lime juice
  • 3 tbsp sugar
  • 1 clove garlic, minced
  • 2 tbsp fish sauce
  • 6 cup shredded coleslaw mix
  • 3/4 cup chopped fresh cilantro
  • 1 1/4 cupthinly sliced scallions
  • 1/2 cup lightly salted chopped peanuts

1. Preheat oven to 400°F.

2. Place pork on a foil-lined baking sheet; sprinkle with 18 teaspoon salt and cook until thermometer registers 160°F, 20 to 24 minutes. Let meat rest for 10 minutes. Cut meat crosswise into four sections and then shred.

3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20 to 30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.

4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.

5. Makes four servings.

Nutritional Facts per serving
Calories 361.9 cal
Fat 18.9 g
Saturated Fat 3.6 g
Cholesterol 56.1 mg
Sodium 1137.9 mg
Carbohydrates 25.5 g
Total Sugars 15.2 g
Dietary Fiber 5.9 g
Protein 26.7 g

Recipe courtesy of the Rodale Healthy Recipe Finder.

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