Categories: Asian

Ingredients

• 1 lime
• 1 tbsp. peanut oil
• Kosher salt
• 10 oz. bag mixed vegetable slaw or salad blend
• 2 Persian cucumbers, thinly sliced
• 1 shallot, thinly sliced
• 1 tbsp. grated peeled fresh ginger
• 1 lb. ground pork
• 1 tbsp. chili-garlic sauce
• 1 tbsp. fish sauce
• 1 cup packed fresh cilantro and/or mint
• 1/4 cup chopped roasted salted peanuts

Directions

1. Grate the lime zest and set aside, then juice half of the lime into a large bowl and cut the other half into small wedges. Whisk 1 tsp peanut oil and a pinch of salt into the lime juice. Add the slaw and cucumbers and toss to coat.

2. Heat the remaining 2 tsp peanut oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until soft but not browned, about 1 minute. Stir in the pork and 1/2 tsp salt and cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink, 6-8 minutes. Carefully pour off all but about 1 tbsp. fat from the skillet. Stir in the chili-garlic sauce, fish sauce and lime zest and remove from the heat.

3. Divide the slaw mixture among bowls. Top with the pork, herbs, and peanuts; serve with the lime wedges.

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