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By Shane Young | August 12, 2014 |
Makes 2 to 3 servings
I’ve “Paleoized” this recipe by replacing the noodles with vegetables. The pork tenderloin in this recipe is delicious, but can be easily replaced with leftover pulled pork or some simple grilled shrimp. This salad is colorful, full of vitamins and packed with flavor. Instead of peanuts, I’ve used macadamia nuts for some crunch.
¾ 1lb (340 to 454 g) marinated pork tenderloin
⅔ cup (30 g) arame seaweed
½ daikon radish, peeled
½ English cucumber
1 carrot, peeled
3 scallions, minced
3 tbsp (3 g) cilantro
3 tbsp (6 g) mint
2 tbsp (6 g) basil
2 tbsp (30 ml) rice vinegar
½ tsp lemongrass, minced
1 tbsp (15 ml) fish sauce, such as Red Boat brand
½ lime juiced
1 tbsp (15 ml) macadamia nut oil
1 tsp sriracha
2 tbsp (17 g) crushed
Marinate the pork tenderloin in Teriyaki overnight. Dry off the pork with a paper towel and sear in a skillet until done, rotating as needed, for a total of 15 minutes or until the internal temperature reaches 145 degrees F (63 degrees C). When done, transfer to a cutting board and allow to rest for 5 to 10 minutes before slicing thinly (about ¼ to ½ inch [6mm to 1.3 cm] slices). Soak the seaweed in warm water for about 15 minutes or until soft. Meanwhile, with a spiral vegetable slicer or mandoline, slice the zucchini, daikon, cucumber and carrot. Combine them in a bowl with the seaweed, scallions, cilantro, mint and basil. Mix well and set aside. To make the dressing, combine the vinegar, lemongrass, fish sauce, lime juice, oil and sriracha. Dress the salad when it’s time to eat and top with macadamia nuts. If bringing to work, pack the dressing in a separate container.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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