Turmeric pork and cabbage salad with Vietnamese nuoc cham dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turmeric pork and cabbage salad with Vietnamese nuoc cham dressing

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 390 Calories/Serving

15 Minutes

Every good dish boasts five basic tastes—and this meal has them all. You’ve got sweetness from the fruit; salt from the fish sauce; sour from our nuoc cham blend; bitter from the crunchy cabbage; and umami from the pork, turmeric, and sesame seeds. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 pork blade steaks (about 6 ounces each)
  • Sunbasket turmeric spice blend (granulated garlic - turmeric - ground ginger)
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • ¼ pound organic red or other grapes
  • 4 or 5 sprigs organic fresh Thai basil
  • Sunbasket “creamy” pineapple dressing (pineapple - paleo mayo - sambal oelek - coconut aminos - garlic - ginger)
  • Sunbasket nuoc cham base (fish sauce - lime juice - sambal oelek - ginger - coconut sugar)
  • 1 ounce organic shredded carrots
  • 1½ teaspoons black sesame seeds

Nutrition per serving

Calories 390, Total Fat 32g (41% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1000mg (43% DV), Total Carb. 23g (8% DV), Fiber 5g (18% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Eggs, Fish (anchovy), Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper and the turmeric spice blend.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the pork and cook, turning once and pressing occasionally with a spatula to ensure the meat cooks evenly, until browned and cooked through, 4 to 5 minutes per side. Transfer to a cutting board to rest for 5 minutes, then thinly slice. While the pork is cooking and resting, prepare the salad.


Make the cabbage salad

  • Cut away any core from the cabbage; coarsely chop the cabbage.
  • Remove any stems from the grapes; cut the grapes in half. 
  • Strip the basil leaves from the stems; coarsely tear the leaves.
  • Keeping the “creamy” pineapple dressing in the container, vigorously shake the dressing until well combined; set aside for serving. 

In a large bowl, stir together the nuoc cham base and 1 to 2 tablespoons oil. Add the cabbage, grapes, basil, and carrots and toss to combine. Season to taste with salt and pepper. 


Transfer the salad to individual bowls and top with the pork. Drizzle with the “creamy” pineapple dressing, garnish with the sesame seeds, and serve.

Kids Can!
  • Time the pork.
  • Remove any stems from the grapes.
  • Strip and tear the basil leaves. 
  • Shake the pineapple dressing. 
  • Garnish with the sesame seeds.