Serves 4-6
This salad can be made a day ahead and the ingredients benefit from time to meld.
Just add the peanuts when ready to serve to retain their crunch, and bring the salad back to room temperature before serving.
Ingredients
750g free-range pork mince
2 tbsp fish sauce
Salt and freshly ground black pepper
3 tbsp vegetable oil
1 tsp sesame oil
100g green beans, sliced diagonally
½ a small savoy cabbage, dark-green outer leaves discarded and inner leaves finely sliced
1 cup water chestnuts, cut into matchsticks
4cm piece ginger, peeled and cut into matchsticks
3 spring onions, cut into thin strips
4 radishes, cut into matchsticks
1⁄3 cup coriander leaves
100g peanuts, toasted to golden
2 tbsp black sesame seeds
READ MORE:
* Recipe: Ginger & Sesame Baked Meatballs
* Last-minute dinner sorted: Cook beef noodles with peanuts and lime tonight
* Recipe: Rick Stein’s Vietnamese poached chicken salad with mint and coriander
* Recipe: Honey soy ginger chicken with vermicelli salad – My Food Bag
Method
Hoisin dressing
Sweet and dark, hoisin sauce works beautifully with cooked meats.
½ cup hoisin sauce (available from Asian stores and good supermarkets)
¼ cup rice wine vinegar
Juice of 1 lemon
2 tsp sesame oil
2 tsp warm water
Method
© 2022 Stuff Limited
Pork mince salad with Hoisin dressing recipe – Stuff
