This main-dish salad is made with fresh spinach, crisp Napa cabbage and red bell pepper, tossed with an easy homemade ginger dressing. Topped with tender cubes of stir-fried pork that have been seasoned with spicy sriracha, ginger and garlic, this flavorful combo makes a terrific choice for a light, low-carb dinner.Print
Spicy Pork and Napa Cabbage Salad
A main-dish salad of spinach, napa cabbage, red bell pepper and stir-fried cubes of pork tenderloin flavored with sriracha, garlic and ginger.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- 1 pork tenderloin (3/4 to 1 lb)
- 1/2 to 1 tablespoon sriracha (more or less to taste)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon garlic, finely chopped
- 2 teaspoons fresh ginger, finely chopped
- 6 scallions, roughly chopped
- 2 tablespoon vegetable oil
- 4 cups Napa cabbage, roughly chopped
- 1 medium red bell pepper, seeded and cut into strips
- Freshly ground black pepper
- 8 ounces fresh spinach leaves
For the Ginger Dressing:
- 1/2 tablespoon fresh ginger, grated
- 1/2 teaspoon garlic, very finely chopped
- 1-1/2 tablespoons ketchup
- 3 tablespoons vegetable oil
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon soy sauce
- Trim any excess fat and silver skin from the pork, halve lengthwise, then slice crosswise into 1/2-inch thick cubes. Place in a bowl and add the sriracha, soy sauce, sugar, garlic, ginger and some freshly ground black pepper. Toss to coat and set aside at room temperature for 15 minutes.
- Next make the dressing by whisking together all the ingredients in a small bowl. Set aside to allow the flavors to blend.
- In a separate bowl, combine the Napa cabbage and red bell pepper. Add 6 tablespoons of the Ginger Dressing and a few grinds of black pepper and toss.
- Heat the vegetable oil in a wok or large skillet over high heat. Add the pork and stir fry until browned on the outside and barely pink in the middle, 3 to 4 minutes. Add the scallions and cook 1 minute more. Remove from the heat and set aside.
- Divide the spinach between 4 salad plates and top each with a portion of the Napa cabbage mixture. Add the pork and drizzle each portion with 1/2 tablespoon of the reserved Ginger Dressing.