Paleo Recipes – Cavegirl Cuisine

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Banh Mi Pork Cabbage Salad

Banh Mi Pork Cabbage Salad

From the pages of The “I Love My Air Fryer” Gluten-Free Recipe Book, check out this Bahn Mi Pork Cabbage Salad which is exploding with flavors.

A typical Banh Mi is a sandwich filled with Vietnamese seasoned meat and pickled vegetables served on a baguette. This salad mimics those flavors, making it an addictive recipe that you’ll want to make over and over again!

It seems like a long list of ingredients, but go through the process. Once the flavors come together, the bite is magical!

Ingredients

  • • Crema:
  • • 4 tablespoons sour cream
  • • 4 tablespoons mayonnaise
  • • 1 tablespoon lime juice
  • • 1/2 teaspoon salt
  • • Pork Marinade:
  • • 1 tablespoon sesame oil
  • • 1 tablespoon tamari
  • • 2 teaspoons sriracha
  • • 2 teaspoons honey
  • • 1 (1") knob fresh ginger, peeled and minced
  • • 1 (1-pound) pork shoulder, trimmed and thinly sliced into 1"-thick strips
  • • Salad:
  • • 4 medium radishes, julienned
  • • 1 medium shallot, peeled and thinly sliced
  • • 3 tablespoons rice vinegar
  • • 1/8 teaspoon salt
  • • 2 tablespoons water
  • • 2 medium carrots, peeled and shaved into long ribbons
  • • 4 cups shredded napa cabbage
  • • 1/4 cup chopped fresh basil leaves
  • • 1/4 cup chopped fresh mint leaves

Directions

1. To make Crema: In a small bowl, whisk together Crema ingredients. Refrigerate covered until ready to use.
2. To make Pork Marinade: In a medium bowl,whisk together sesame oil, tamari, sriracha,honey, and minced ginger. Set aside half of marinade in a medium bowl.
3. Add pork strips to bowl with remaining marinade and toss. Refrigerate covered until ready to use.
4. To make Salad: In another medium bowl add radishes, shallot, rice vinegar, and salt. Refrigerate covered until ready to use.
5. Preheat air fryer at 350°F for 3 minutes.
6. Add water to bottom of air fryer. Add pork to ungreased air fryer basket. Cook 5 minutes. Toss, then cook 6 minutes. Toss once more and cook an additional 6 minutes.
7. Transfer pork to bowl with reserved marinade and toss.
8. Add carrots to ungreased air fryer basket and cook 2 minutes.
9. Distribute cabbage, basil, and mint to four serving bowls. Top with pork, carrots, and radish mixture. Drizzle Crema over top and serve.

Ingredients

  • Crema:
  • 4 tablespoons sour cream
  • 4 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • Pork Marinade:
  • 1 tablespoon sesame oil
  • 1 tablespoon tamari
  • 2 teaspoons sriracha
  • 2 teaspoons honey
  • 1 (1") knob fresh ginger, peeled and minced
  • 1 (1-pound) pork shoulder, trimmed and thinly sliced into 1"-thick strips
  • Salad:
  • 4 medium radishes, julienned
  • 1 medium shallot, peeled and thinly sliced
  • 3 tablespoons rice vinegar
  • 1/8 teaspoon salt
  • 2 tablespoons water
  • 2 medium carrots, peeled and shaved into long ribbons
  • 4 cups shredded napa cabbage
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves

Directions

1. To make Crema: In a small bowl, whisk together Crema ingredients. Refrigerate covered until ready to use.
2. To make Pork Marinade: In a medium bowl,whisk together sesame oil, tamari, sriracha,honey, and minced ginger. Set aside half of marinade in a medium bowl.
3. Add pork strips to bowl with remaining marinade and toss. Refrigerate covered until ready to use.
4. To make Salad: In another medium bowl add radishes, shallot, rice vinegar, and salt. Refrigerate covered until ready to use.
5. Preheat air fryer at 350°F for 3 minutes.
6. Add water to bottom of air fryer. Add pork to ungreased air fryer basket. Cook 5 minutes. Toss, then cook 6 minutes. Toss once more and cook an additional 6 minutes.
7. Transfer pork to bowl with reserved marinade and toss.
8. Add carrots to ungreased air fryer basket and cook 2 minutes.
9. Distribute cabbage, basil, and mint to four serving bowls. Top with pork, carrots, and radish mixture. Drizzle Crema over top and serve.

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