| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Thai |
All newly t, Pork, Salads |
5 |
Servings |
INGREDIENTS
| 8 |
c |
Packaged coleslaw mix |
| 1 |
c |
Lightly packed cilantro leaves, coarsely chopped |
| 30 |
lg |
Mint leaves; coarsely chopped |
| 6 |
|
Grilled pork loin chops |
| 2 |
tb |
Vegetable oil |
| 1/2 |
lg |
Red onion; cut into thin sliver |
| 1/2 |
c |
Lightly salted roasted cashews or peanuts |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/3 |
c |
Lime juice |
|
|
Lime wedges |
|
|
Red onion strips |
|
|
Cilantro sprigs |
INSTRUCTIONS
Combine cabbage, cilantro and mint in large bowl; set aside. Cut pork chops
into 1/4 inch thick strips. Heat oil in large skillet over medium-high
heat. Add pork, onion, nuts, salt, and cayenne pepper. Cook and stir 2
minutes; remove from heat. Stir in lime juice and sugar. Spoon pork mixture
over cabbage; toss well to coat. Garnish with lime wedges, onion strips and
cilantro. Makes 5 main dish servings.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #752 by
L979@aol.com on Aug 21, 1997
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