Tahini Recipes For Salad: Vietnamese Pork Salad With Tahini

With this Vietnamese pork salad with tahini recipe, you can think of this as an impressive salad as a deconstructed version of a spring roll.

Have This!

• 2 ounces uncooked rice vermicelli noodles
• 12 ounces ground pork
• 7 tablespoons fresh lime juice, divided
• 2 1/2 tablespoons sugar, divided
• 4 teaspoons fish sauce, divided
• 1 tablespoon peanut oil
• 2 tablespoons chopped unsalted peanuts
• 2 tablespoons sliced green onions
• 3 teaspoons tahini
• 2 teaspoons Sriracha
• 4 cups chopped romaine lettuce
• 1 cup diagonally cut seeded cucumber
• A cup diagonally cut carrot
• Half cup diagonally cut yellow squash
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh mint leaves

Do This!

• Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
• Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble.
• Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, tahini, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
• Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter.
• Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.