Asian Pork Salad with Sesame-Ginger Dressing

We are currently on night #3 of our Meal Deal Salads week.  For anyone new to my blog — we are in the process of a themed weekly menu.  The voter’s had their way – evidently folks want salads.  Not just any salads, but ones that you can eat as an entire meal…one big plate, one big helping!  I think ya’ll will be pleased with this one.  The amounts I used makes an insane amount of salad.  Don’t let that scare you if you’re just cooking for two.  I cook nightly for myself, and a big ol’ beast named Jason but I like to have leftovers.  Leftovers make for easy work lunches.

I have really exciting news!  I recently posted one of my creations on a Paleo recipe sharing site called Fast Paleo.  Fellow bloggers that are passionate about cooking and living a Paleo / Primal lifestyle are able to upload their favorite recipes for sharing.  I visit the site often for inspiration…so I figured why not upload some of my own genius meals!?  Well, the good news is that my Prosciutto & Asparagus Pizza got voted recipe of the day!  I was so super excited when I saw it.

Now on to yet another fabulous salad.  Don’t shy away from this recipe because of the long list of ingredients – the marinade & dressing is what gives this salad fantastic flavor.


The following amounts yield 2-3 servings.


Ingredients for Marinade

  • 2 cloves garlic, minced
  • 1 tbsp. fresh ginger, minced
  • 2 tbsp. wheat-free tamari
  • 2 tbsp. fish sauce (check ingredient label here and buy as cleanly as possible)
  • 1/2 tsp. each of salt, pepper, and red pepper flakes


Ingredients for Sesame-Ginger Dressing

  • 2 garlic cloves, minced
  • 1 tbsp. fresh ginger, minced
  • 2 tbsp. wheat-free tamari
  • 2 tbsp. sesame oil
  • 1 tsp. water
  • 1 tsp. sesame seeds
  • 1/2 tsp. orange zest
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. black pepper


Ingredients for Salad

  • 1.5-2 lb. of pastured pork, (I used boneless pork loin chops)
  • 1/2 head of green cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/4 c. carrot, shredded
  • 3-4 small radishes, thinly sliced
  • 1/2 c. grape tomatoes, halved
  • 2 small navel oranges, peeled and segmented
  • 2 green onions, sliced on the diagonal
  • 1/8 c. slivered almonds



  1. Begin by marinating your pork chops.  Whisk all marinade ingredients together and pour over pork.  Coat well and place in refrigerator as long as you can.  I marinated mine about 3 hours.
  2. Remove pork from refrigerator and let meat come to room temperature while you prepare the dressing for your salad.  Whisk all dressing ingredients in a small bowl and set aside.
  3. Cook your pork chops under the broiler for about 10-12 minutes, flipping over halfway through time.
  4. While pork is cooking start preparing all the vegetables for your salad.  Combine cabbage, bell pepper, carrot, radish, tomatoes, and orange in a large bowl.
  5. Remember to let pork sit after being cooked.  Tent with foil for at least 10 minutes.  Thinly slice and serve over salad.
  6. Drizzle salad with dressing and garnish with green onion and almonds.


Completed Salad #3 – Asian Pork Salad with Sesame-Ginger Dressing

*Note — you can add the dressing to your entire bowl of salad, but I like to drizzle over individual servings.  The dressing will eventually start to soften the cabbage, and if you do end up with any leftovers you will want to keep the produce nice and dry for next time.

Hope ya’ll enjoy this one!  Stay tuned for tomorrow’s salad: Avocado, Fennel, & Grapefruit Salad with Shrimp.  This one should be interesting because Jason and Kyle are going to be taking care of the shrimp.  We’ll see how they do!

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