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Smart Pork Satay Salad
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Smart Pork Satay Salad

Smart Pork Satay Salad

with Marinated Radishes and Mango

South Asian-inspired flavours take centre stage in this yummy salad. Ground pork is sautéed with aromatic ginger, then dressed in a nutty vinaigrette. Juicy bursts of pickled radish and mango bring bold bites of freshness.

Tags:
Calorie Smart
Carb Smart
Optional Spice
Allergens:
Sulphites
Soy
Wheat
Peanuts

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

113 g

Spring Mix

30 g

Ginger

3 piece

Radish

1 piece

Red Mango

2 tbsp

Rice Vinegar

(Contains Sulphites)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1.5 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Honey

28 g

Peanuts, chopped

(Contains Peanuts)

1 piece

Chili Pepper

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

0.19 tsp

Salt*

0.19 tsp

Pepper*

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Nutrition Values

Calories640 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate37 g
Sugar27 g
Dietary Fiber5 g
Protein33 g
Cholesterol81 mg
Sodium1450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Large Bowl
Whisk
Measuring Spoons
Peeler
Small Bowl

Instructions

Toast peanuts
1

Before starting, wash and dry all produce.Heat Guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium, 1 tsp (2 tsp) spicy and 1 1/2 tsp (3 tsp) extra-spicy! Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on peanuts so they don't burn!)Transfer to a plate.

Marinate radishes
2

Thinly slice radishes.Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add radishes, then toss to coat.

Prep
3

Peel, pit, then cut mango into 1/2-inch pieces. (TIP: Don't worry if mango is a little under-ripened; this recipe works great either way!)Peel, then mince or grate ginger.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Cook pork
4

Heat the same pan (from step 1) over medium-high.When hot, add pork and half the honey to the dry pan. Cook, breaking up pork into smaller pieces, until lightly charred and cooked through, 4-5 min.** Add half the soy sauce, 1 tbsp (2 tbsp) ginger and chilis. (NOTE: Reference heat guide.) Season with salt and pepper. Cook, stirring often, until fragrant, 1 min.

Make peanut sauce
5

While pork cooks, add peanut butter and 1 tbsp (2 tbsp) warm water to a small bowl. Whisk until smooth.Add remaining honey, remaining soy sauce and remaining vinegar. Season with salt and pepper, then whisk to combine.

Finish and serve
6

Add spring mix and mango to the bowl with marinated radishes, then toss to coat.Divide salad between plates. Top with pork mixture.Drizzle peanut sauce over pork. Sprinkle peanuts over top.Sprinkle with any remaining chilies, if desired.

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