Cal Smart Thai-Style Pork Salad

Cal Smart Thai-Style Pork Salad

with Peanut Soy Dressing

Custom recipe
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Unlock the powerful flavour of peanuts with tonight's Cal Smart Thai-Style Pork Salad! Filled with fresh vegetable, juicy pork chops and all covered with a truly flavour-packed peanut sauce, this salad could be you new Cal Smart go-to!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:Calorie Smart (650kcal or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

320 g

Sweet Bell Pepper

170 g

Coleslaw Cabbage Mix

113 g

Baby Spinach

28 g

Peanuts, chopped


4 tbsp

Soy Sauce Mirin Blend


1 unit


1 tbsp

Thai Seasoning


32 g

Peanut Butter


113 g

Baby Tomatoes

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate41 g
Sugar19 g
Dietary Fiber9 g
Protein52 g
Cholesterol105 mg
Sodium1110 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut peppers into 1/4-inch slices. Zest, then juice lime. Halve tomatoes.


Pat pork dry with paper towels, then season all over with half the Thai Seasoning and salt.


Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.


While pork cooks, add peanut butter, remaining Thai Seasoning, half the lime juice, half the soy sauce mirin blend and 2 tbsp warm water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk thoroughly to combine.


Combine remaining lime juice, lime zest, remaining soy sauce-mirin blend and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix, spinach, tomatoes and peppers. Season with salt and pepper, then toss to combine.


Thinly slice pork. Divide salad between bowls. Top salad with sliced pork. Drizzle over peanut sauce. Sprinkle peanuts over top.