I started making this salad when I was an intern at Food Network because carrots were so cheap and productions always had leftover coconut oil to take home. I became obsessed with the combination of the two and would add an egg on top to make it a meal. The salad has evolved over the years, but this Vietnamese-inspired version is my favorite way to eat it now. You can top it with any protein, but I can’t resist pairing it with honey-glazed pork chops when I have the chance.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray
- 4 boneless pork chops, about 6 ounces each
- Kosher salt
- 3 tablespoons honey
- 2 tablespoons sauce from canned chipotles in adobo
- 1 tablespoon fish sauce
- 1 teaspoon cayenne pepper
- 2 tablespoons coconut oil
- 1 pound carrots, peeled and shaved into long ribbons with a vegetable peeler (if there are pieces that cannot be shaved, slice thinly on a bias)
- Juice of 1 1/2 limes
- 4 packed cups mixed greens
- 1 cup mint leaves, torn
- 1/2 cup roasted, salted peanuts, chopped
Instructions
- Preheat the broiler to high and position a rack in the highest position. Line a rimmed baking sheet with foil and coat with nonstick spray.
- Season the pork chops with salt. Combine the honey, adobo sauce, fish sauce, cayenne and a very large pinch of salt in a small bowl. Brush 1 teaspoon on one side of the pork chops then transfer to the prepared baking sheet sauce-side down. Brush the top of each chop with 1 tablespoon sauce and season with salt. Broil until the chops are cooked through and the sauce on the top starts to caramelize and take on a charred color, about 10 minutes. Let the chops rest until ready to serve.
- Meanwhile, melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium heat until hot. Add the carrots and a large pinch of salt. Cook, tossing occasionally, until the carrots start to wilt but still have some structure, about 5 minutes (up to 7 minutes for any thicker carrots). Remove to a heatproof bowl, along with any juices from the skillet. Toss with the juice of half a lime; season with salt, if necessary.
- Pour the juices from the pork chops into the same skillet and add the remaining 1 tablespoon coconut oil. Heat until combined and slightly thickened, 1 minute. Remove from the heat and stir in the juice of 1 lime; season with salt, if necessary. Toss the dressing with the greens and mint in a large bowl and divide among 4 plates, then top with the carrot salad. Finally, slice the pork chops, divide among the salads and top with the peanuts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 614 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 8 g |
| Sugar | 20 g |
| Protein | 44 g |
| Cholesterol | 109 mg |
| Sodium | 984 mg |
Reviews
I loved the mix of flavors.