Nam Sod – Thai Pork Salad
Serving Size:6|Prep Time:25minutes|Cook Time:5minutes

  1. Juice 2 ½ limes into a small bowl ,reserving ½ a lime for garnish.
  2. Whisk in fish sauce, grated ginger, and chili sauce. Set aside while preparing the salad.
  1. Heat oil in large skillet over medium heat. Add pork and garlic to the pan, stir constantly for about 5 minutes, until pork is cooked through. Turn heat off and drain off any excess oil. Allow to cool slightly.
  2. Mix red onion, carrots, cabbage, cilantro, and peanuts in a large bowl. Add cooled pork and dressing. Mix all ingredients.
  3. Place dressed salad in bowl or on a platter. Cut remaining ½ lime into wedges and use for garnish.
Chef’s Narrative
A traditional Thai salad packed with flavor. Simultaneously light and satisfying, this salad can be transformed into a substantial meal by serving it hot over rice or noodles.
Recipe Substitutions
For a vegan version substitute tofu for pork and tamari for fish sauce. Use ground chicken or turkey in place of the ground pork.
  • 3limes,– juice 2 ½ (for ½ cup of juice), reserve ½ lime for garnish
  • 1 ½ tablespoonsfish sauce
  • 2tablespoonsgrated ginger
  • 1tablespoonsambal olek or chili sauce
  • ½ tablespoonneutral oil(canola, grape seed, or sunflower)
  • 1poundground pork
  • 2clovesgarlicminced, about 1 tablespoon
  • ½ red onionthinly sliced, about 1 cup
  • 2carrotsgrated, about 1 cup
  • ½ headgreen cabbage½-¾ pound or 3½ cups, cored and thinly sliced
  • ½ bunchcilantrochopped, about 1 cup
  • ½ cupunsalted, roasted peanuts

AllergensFish, Peanuts, Soy (if substituting tofu and tamari)