Asian Pork Salad

Ingredients:

• 1 lime
• 1 tbsp. l. peanut butter
• 1 package (280 g) of mixed coleslaw vegetables (such as kale, kohlrabi, and cabbage)
• 2 cucumbers, thinly sliced
• 1 shallot, thinly sliced
• 1 tbsp grated peeled ginger
• 450 g of minced pork
• 1 tbsp garlic chili sauce
• 1 tbsp fish sauce
• 1 cup fresh cilantro or mint
• 1/4 cup chopped roasted salted peanuts

Preparation:

1. Grate the zest of the lime and set aside, then squeeze the juice of half a lime into a large bowl and cut the other half into small wedges. Mix 1 teaspoon of peanut butter with a pinch of salt and the lime juice. Add the cabbage and cucumbers and toss to coat with the dressing.
2. In a large skillet, heat the remaining 2 teaspoons peanut oil over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until softened but not browned, about 1 minute. Add the ground pork and 1/2 teaspoon salt and cook, breaking up the pork with a wooden spoon, until browned in spots and browned throughout, 6 to 8 minutes. Carefully drain all but about 1 tablespoon of fat from the skillet. Stir in the chili sauce, fish sauce, and lime zest and remove from the heat.
3. Divide the coleslaw among bowls. Top with the pork, sprinkle with herbs and peanuts, and serve with lime wedges.