Serves 4

Ingredients

Salad
350g low fat boneless pork loin or shoulder
2 cups cabbage, finely shredded
1 medium carrot, julienned
¼ cup red onion, very thinly sliced
¼ cup dried cranberries
¼ cup mint leaves
¼ cup coriander leaves
3 Tbsp roasted peanuts, crushed

Dressing (Cranberry Nuoc Cham)
¼ cup dried cranberries, soaked in ¼ cup warm water for 5 minutes
3 Tbsp fish sauce
3 Tbsp lime juice
1 clove garlic, minced
1 small red chili, finely chopped (optional)
2–3 Tbsp water

METHOD

Boil pork in lightly salted water for 15–20 minutes until cooked. Cool and slice thinly. Blend soaked cranberries with soaking liquid until smooth. Mix with fish sauce, lime juice, garlic, chili, and water to form dressing. In a large bowl, combine cabbage, carrot, onion, pork slices, and dried cranberries. Add herbs and pour over dressing. Toss gently. Sprinkle peanuts on top and let sit 5 minutes before serving.