Thai BBQ Pork Salad

This flavor-packed Thai BBQ pork salad features tender grilled pork, crisp veggies and fresh herbs tossed in a zesty Asian vinaigrette. Topped with crunchy peanuts and cooling cucumber, it's a party for your tastebuds in every bite! Far more satisfying than your average salad, this protein-rich dish makes the perfect weeknight meal. Keep reading for the simple recipe and pro tips to recreate this salad restaurant-style at home.

Ingredients

Serves 4

For the Salad:

• 1 lb pork tenderloin, sliced into 1-inch strips
• 1 head napa cabbage, shredded
• 2 carrots, julienned or grated
• 1 red bell pepper, sliced
• 1⁄2 cup chopped cilantro
• 1⁄2 cup chopped mint
• 1⁄2 cup chopped peanuts
• 1 cucumber, sliced

For the Thai BBQ Dressing:

• 1/3 cup soy sauce
• 3 tbsp rice vinegar
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Thai red curry paste
• 1 clove garlic, minced
• 1-inch knob ginger, grated

Marinate the Pork

In a bowl, combine pork slices with 2 tbsp Thai BBQ dressing. Marinate at least 20 minutes (or overnight).

Marinating Tip:

Marinating infuses the pork with lots of flavor.

Grill the Pork

Heat grill or grill pan to high. Drain pork from marinade. Grill pork 2-3 minutes per side until cooked through. Let rest 5 minutes then slice.

Grilling Tip:

Let pork rest to allow juices to redistribute for moist, tender meat.

Make the Dressing

In a bowl or jar, combine all dressing ingredients. Whisk or shake until smooth and emulsified.

Assemble the Salad

In a large bowl, toss together all salad ingredients except pork. Add most of the dressing and toss again until coated.

Top salad with sliced grilled pork. Drizzle with more dressing if desired.

Serving Suggestions

This salad makes a refreshing light meal on its own. It also pairs well with:

• Steamed jasmine rice
• Sticky rice
• Thai curry coconut soup
• Vegetable egg rolls

Storage

Store undressed salad ingredients separately up to 3 days. Assemble just before serving for best texture.

Recipe Tips

• Use chicken instead of pork
• Substitute red wine vinegar for rice vinegar
• Add shredded carrots, bell peppers, edamame
• Use cashews instead of peanuts
• Garnish with chili flakes and lime wedges

Conclusion

This protein-packed Thai BBQ pork salad is exploding with sweet, sour and spicy Asian flavors in every crunchy bite. Dressed in a quick homemade Thai vinaigrette, it's restaurant-worthy. The tender grilled pork pairs perfectly with the crisp vegetables, cooling cucumber, fresh herbs and peanuts. Change up the veggies and toppings to use what you have on hand. This salad makes the perfect weeknight meal and will liven up any potluck or barbecue. Ditch the boring salad routine and give this fun Asian salad a try!

FAQs

What's the best way to shred the cabbage?

Use a mandoline, sharp knife or the grating side of a box grater to finely shred the cabbage.

How long does the dressing keep?

Refrigerate leftover dressing up to 1 week. The flavors continue to blend and improve.

Can I use boneless chicken instead of pork?

Yes, chicken thighs or breasts work great too. Adjust cooking time as needed.

Do I need to marinate the pork first?

Marinating is recommended for the best flavor but you can skip if short on time.

What sides go well with this salad?

It's delicious with jasmine rice, spring rolls, or Thai curry coconut soup.