Dress pork, wombok and snow peas in sesame soy dressing for the ultimate spring salad.
Ingredients
- Olive oil spray
- 500g lean pork loin medallion steaks
- 1 large carrot, peeled, cut into thin matchsticks
- 1 small red onion, halved, thinly sliced
- 100g bean sprouts, trimmed
- 100g snow peas, thinly sliced lengthways
- 1/2 small wombok (Chinese cabbage), finely shredded
- 1 cup chopped fresh coriander
- 1 tablespoon finely shredded fresh ginger
- 3 teaspoons sesame oil
- 3 teaspoons salt-reduced soy sauce
- 2 teaspoons honey
- 1 garlic clove, crushed
Method
- Step 1Heat a large frying pan over medium-high heat. Spray with oil. Cook the pork for 2-3 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.
- Step 2Meanwhile, combine the carrot, onion, bean sprouts, snow peas, wombok, coriander and ginger in a large bowl.
- Step 3To make the dressing, whisk the oil, soy sauce, honey and garlic in a small jug. Add the pork to the salad. Drizzle over the dressing and toss to combine.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
648 kj
Energy
4g
Fat Total
1g
Saturated Fat
3g
Fibre
22g
Protein
45mg
Cholesterol
177.69mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: To give this meal a Vietnamese flavour, make a dressing with fresh lime juice, fish sauce, caster sugar and chopped fresh red chilli. Try it with shredded poached or roast chicken, too.
- Author: Kerrie Ray
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0