As most of you know I am a hugh fan of Thai food- I love the combinations of sweet and salty. Last nights dinner was inspired by the traditional fresh Thai spring rolls. Instead of using rice paper for the rolls, I used crisp Romaine leaves. I had some leftover pork that I had roasted, but this dish would work beautifully with cooked chicken, shrimp, tempeh or extra firm tofu, just slice it thinly.
Here are the ingredients for the salad:
1 C. purple cabbage
1/4 C. scallions, thinly sliced
1/2 C. red pepper, thinly sliced
1/4 C. cilantro leaves, chopped
juice from 1 lime
1 tsp. fish sauce
2 Tbs. Thai sweet chili sauce
Shiracha (optional)
Combine all ingredients in a bowl and toss to coat. Add pork and add to lettuce leaves before serving.
