A great way to use up leftover pulled pork in a fresh, veg-forward salad!
August is Salad Month here at Recipe Renovator! I’m kicking off the month with a fresh pork spring roll salad. Pulled pork is easy to make in the slow cooker and you can put it in the garage while cooking so it doesn’t heat up the house. Fresh spring rolls are a classic in both Thai and Vietnamese cooking, using thin rice paper as the wrapper and often rice noodes inside. I kept the flavors without the carbs.
Do you love spring rolls as much as I do? I love how each bite delivers cool, fresh, flavorful ingredients: the crunch of the lettuce or bean sprouts, the brightness of the fresh herbs, and the spicy creamy dipping sauce. I thought those flavors would make a terrific salad, cutting down on the starchy carbs and making it far easier to make. Just use leftover pulled pork, make a quick dressing inspired by Thai peanut sauce, and you’re good to go.
paleo, low-sodium, migraine, gluten-free, celiac, dairy-free diets
Not recommended for:
vegan, vegetarian diets
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Pork spring roll salad
- 2 zucchini spiralized
- 2 carrots peeled, cut into thin sticks
- 6 ounces jicama peeled, cut into thin sticks
- 16 ounces pork shoulder pre-cooked, shredded
- 1 ounce mint leaves (fresh)
- 1 ounce basil leaves (fresh)
- 1/2 cup almonds chopped, cashews, chopped and toasted, or sunflower seeds
- 2 tbsp dark toasted sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp almond butter or unsweetened sunflower seed butter
- 1 tbsp coconut aminos
- 1 clove garlic pressed or finely minced
- 1/8 tsp ginger (dried)
- Spiralize the zucchini and prep the carrots and jicama.
- Build each salad with zucchini noodles as the base, up to 4 ounces of pork, and one-quarter of the carrot and zucchini sticks. Top with basil leaves, mint leaves, and chopped nuts.
- Put all dressing ingredients into a jar with a tightly fitting lid. Shake well to emulsify. Drizzle over salads.