THAI GROUND-PORK SALAD WITH MINT AND CILANTRO
Steps:
- Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise. In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste. Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat. Each serving about 215 calories and 12 grams fat. Serves 4 as part of a Thai menu. Gourmet Low Fat & Delicious June 1999
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