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Thai Pork Salad 

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Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
High-Fibre Recipe (Click for more information)
High-Fibre RecipeX
This recipe contains:

Fibre:
At least 3g
High-Calcium Recipe (Click for more information)
High-Calcium RecipeX
This recipe contains:

Calcium:
At least 50 mg

Serves: 4 person(s)

Preparation Time: 40 mins
Cooking Time: 10 mins

Debbie tells us this low fat salad is quick and easy but retains authentic Thai flavours.

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Ingredients:

400 g lean pork

3 limes, fresh

2 Tbsp rice vinegar, seasoned

1/8 tsp cayenne

1 Tbsp Thai fish sauce

1/2 cup mint, chopped

1/2 cup coriander, chopped

1/2 cup spring onions, thinly sliced

4 cup cabbage, finely shredded

1 tsp salt

2 cup water, cold

1/4 cup peanuts, dry-roasted, unsalted


Directions:

Combine the pork and the juice of one lime in a saucepan.

Cover with the salted cold water and bring to a simmer until the pork is cooked. Minced pork should take about 3 minutes. Other pork will take longer.

Strain the pork in a colander then toss with the sliced spring onions, mint and coriander. Add the remaining ingredients and mix well.

Sprinkle with peanuts and serve.

Author:

Debbie Rizzetto

Recipe Book Notes:




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NUTRITIONAL INFO

(Per Serving)
Calories
214 cals
Kilojoules
901 kJ
Fat
6.8 g
Carbohydrates
15.4 g
Protein
27.2 g
Cholesterol
50.0 mg
Sodium
1,153 mg
Saturated Fat
1.2 g
Fibre
4.8 g
Calcium
81.0 mg
Total Sugars
5.1 g
Note: A dash indicates no data is available.

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