Loaded Veggie Asian Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews



For the salad

  • 1/2 head of purple cabbage, thinly sliced
  • 1 head of napa cabbage, thinly sliced
  • 3 medium carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons chopped fresh mint
  • extra add-ins: mandarin oranges, toasted almonds, toasted cashews, toasted coconut

For the dressing

  • 1/3 cup sunflower seed butter (or other nut butter)
  • 1/3 cup water
  • 3 tablespoons coconut aminos
  • 2 tablespoons avocado oil
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon coconut vinegar
  • 1 tablespoon sriracha
  • pinch of salt

For the pork

  • 1 pound ground pork
  • salt, to taste
  • 1/2 cup coconut aminos
  • 2 tablespoons sriracha


  1. Chop all veggies and herbs then place in a large mixing bowl (along with any other add-ins you prefer).
  2. Place all ingredients for the dressing in a blender and blend until smooth and combined.
  3. Lastly, add ground pork and a bit of salt to a large nonstick pan, breaking into small pieces and cooking until no pink remains. While the pork cooks, place a small saucepan over medium-high heat then add coconut aminos and sriracha, whisk together and cook for about 4-5 minutes, until bubbly and reduced. When the pork is cooked through, add the sauce to the pan and mix until the pork is coated.
  4. Toss veggies in the dressing and top the salad with the pork mixture! Easy peasy!