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, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus
2 Servings, 390 Calories/Serving
This colorful salad brings together the five basic tastes. 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.
In your bag
- 2 boneless center-cut pork loin chops (about 6 ounces each)
- Sunbasket turmeric spice blend (granulated garlic - turmeric - ground ginger)
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- 3 ounces 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
Calories 390, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 590mg (26% DV), Total Carb. 20g (7% DV), Fiber 5g (18% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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.
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 frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. 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.
- Time the pork.
- Remove any stems from the grapes.
- Strip and tear the basil leaves.
- Shake the pineapple dressing.
- Garnish with the sesame seeds.