Salty, spicy, sour and sweet, this colourful salad pairs well with our silky Classics Beaujolais-Villages, which can be served lightly chilled from the fridge.
Judy Joo
Korean-American chef, restaurateur, entrepreneur and TV star Judy has written two best-selling cookbooks and is considered one of the leading Korean cooking experts in the West. She was also the first woman chef to claim the title of Iron Chef UK.
1HR
Total time
Ingredients
Servings
4
1 pack
(664 g)
(664 g)
Select Farms British pork loin steak
4 steaks
For the dressing
80 g
shallots, chopped
1 bunch
coriander, chopped
4 tsp
soft light brown sugar
6 cloves
M&S Remarksable Value garlic, roughly chopped
1 piece
root ginger, roughly chopped
3cm
5 tbsp
soy sauce
5 tbsp
groundnut oil
2 tbsp
fish sauce
1/2 tsp
salt
3
bird’s eye chillies, chopped
For the marinade
4 tsp
soft light brown sugar
For the rice
300 g
Thai jasmine rice
1 tin
(400 ml)
(400 ml)
coconut milk
3
kaffir lime leaves
For the salad
100 g
red cabbage, finely shredded
100 g
white cabbage, finely shredded
1
M&S Remarksable Value red pepper, deseeded, thinly sliced
4
baby cucumbers, thinly sliced
5
M&S Remarksable Value salad onions
thinly sliced on an angle
1 bunch
mint
leaves picked
1 bunch
coriander
leaves picked
1 bunch
Thai basil
leaves picked
50 g
dry-roasted peanuts, chopped
50 g
M&S roasted salted cashews, chopped
To garnish
8 sprigs
coriander
1 handful
Thai basil
2
red chillies, sliced
Nutrition per serving
Calories
1292kcal
Fat
77.9 g
Saturates
34.9 g
Sugars
19.0 g
Salt
2152.3 mg
