Banh Mi Pork Salad

Serves 2

This colorful salad delivers all of the flavors and elements of the popular Vietnamese sandwiches called banh mi—without the bread. The quick-pickled vegetables add tremendous flavor and crunch to the salad—and you won’t believe how easy they are to make!

Prep: 20 minutes

Chilling: 30 minutes

Cook: 35 minutes

Total: 55 minutes

• FOR THE QUICK-PICKLED VEGETABLES
• ½ cup thinly sliced unpeeled English cucumber
• ½ cup packaged shredded carrots, or 1 medium carrot, shredded
• ½ teaspoon coarse salt
• 3 cloves garlic, peeled and smashed
• 1 piece (1 inch) fresh ginger, thinly sliced
• 1 teaspoon whole black peppercorns
• 1 cup rice vinegar
• ½ cup unsweetened pineapple juice

• FOR THE CABBAGE AND PORK
• 1 small head green cabbage (about 1½ pounds), core intact, cut into 4 wedges
• 2 tablespoons extra-virgin olive oil
• Coarse salt and black pepper
• 2 boneless center-cut pork chops (5 ounces each)

• FOR THE DRESSING
• ⅓ cup Whole30-compliant mayonnaise or Basic Mayonnaise
• 2 to 3 teaspoons Whole30 Sriracha or Whole30-compliant hot sauce
• 1 jalapeño, seeded and thinly sliced
• ½ cup loosely packed fresh cilantro

MAKE THE QUICK-PICKLED VEGETABLES: In a medium bowl, combine the cucumber, carrots, and salt. Place the garlic, ginger, and peppercorns in a 4 x 4-inch piece of cheesecloth; tie closed with cotton kitchen string, and place in the bowl. In a small saucepan, combine the vinegar and pineapple juice. Bring to a boil over medium heat; pour over the cucumber mixture. Place the bowl in the freezer to cool the vegetables while preparing the cabbage and pork.

MAKE THE CABBAGE: Meanwhile, heat a cast-iron grill pan or cast-iron skillet over medium heat. Brush the cabbage wedges with 1 tablespoon of the olive oil and lightly season with salt and black pepper. Cook the cabbage, turning frequently, until charred all over, about 15 minutes. Let the cabbage cool slightly, then remove the cores and coarsely chop.

MAKE THE PORK: In the same grill pan or skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Lightly season the pork chops with salt and black pepper. Cook the chops until golden brown and the internal temperature is 145°F, 5 to 6 minutes per side. Let rest for 5 minutes. Thinly slice the chops.

MAKE THE DRESSING: While the pork is resting, in a small bowl, whisk together the mayonnaise and Sriracha.

Drain the pickled vegetables in a colander and discard the cheesecloth packet. Place the chopped cabbage on a large platter. Arrange sliced pork, pickled vegetables, sliced jalapeño, and cilantro on top. Drizzle with the dressing and serve.

TIPS The Whole30 Sriracha can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.

The Quick-Pickled Vegetables can be made up to 8 hours ahead and stored, drained, in an airtight container in the refrigerator.

Banh Mi Pork Salad