Healthy and savory
30 minutes, 4 Servings
| 1 | Lime |
| 1 Tbsp | Roasted peanut oil |
| dash | Kosher salt |
| 1 10-ounce bag | Cabbage or other vegetable slaw |
| 2 | Mini cucumbers, washed or peeled and cut into thin (1/4 or thinner) slices |
| 1 | Shallot, thinly sliced |
| 1 Tbsp | Grated fresh ginger |
| 1 pound | Ground pork |
| 1 Tbsp | Chili-garlic sauce or Sambal Oelek |
| 1 Tbsp | Fish sauce |
| 1 cup | Packed fresh cilantro or cilantro and mint |
| 0.5 cup | Chopped dry roasted peanuts |
| 1. Grate the lime zest (1 lime) and set aside. |
| 2. Juice half of the lime into a large bowl . |
| 3. Cut the other half into small wedges. |
| 4. Whisk 1 Tbsp roasted peanut oil and a pinch of salt into the lime juice. |
| 5. Add the slaw (1 10-ounce bag) and cucumbers (2 mini cucumbers) to the lime juice and toss to coat. |
| 6. Heat the remaining 2 tsp roasted peanut oil in a large skillet over medium-high heat. |
| 7. Add the shallot (1 shallot) and cook until softened, which should take 2 to 3 minutes. |
| 8. Add the ginger (1 Tbsp) and cook, stirring, until soft but not browned; this should take about 1 minute. © FirstPageRecipes.com |
| 9. Stir in the pork (1 pound) and a pinch of salt. |
| 10. Cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink; this should take 6 to 8 minutes. |
| 11. Carefully pour off all but about 1 Tbsp fat from the skillet. |
| 12. Stir in the chili-garlic sauce (1 Tbsp), fish sauce (1 Tbsp), and lime zest and then remove from the heat. |
| 13. Divide the slaw mixture among bowls. |
| 14. Top with the pork, herbs (1 cup cilantro and/or mint), and peanuts. |
| 15. Serve with the lime wedges. |
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