Asian Style Meat Salad

How to feed several people with a small amount of baked or boiled meat? Make a salad! Try ditching mayonnaise and root vegetables in favor of Asian dressing and crunchy green vegetables: we're sure you'll love it!

Ingredients

• 300 g baked pork
• ½ head of Chinese cabbage
• 1 large cucumber
• 5 celery stalks
• 3 green onion shoots
• 1/2 hot red pepper
• 1 tbsp brown sugar
• 2 tbsp rice bite
• 1 lemon
• 1 hot red pepper
• 8-10 sprigs of cilantro
• 30 g sesame seeds
• 1 tbsp aromatic sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce (preferably)

Directions

1. With a sharp fine grater, remove the zest from the lemon, squeeze the juice. Separate the cilantro leaves from the twigs, finely chop the twigs. Free hot peppers from seeds and partitions and chop finely.
2. Prepare a dressing. Put the sugar in a small saucepan, add vinegar, lemon juice and 1 tbsp. water. Boil until sugar dissolves. Remove from heat, add hot peppers and cilantro stalks, cool. Pour the mixture into a blender and chop. Add zest, sesame oil, soy and fish sauce to the dressing, mix.
3. Cut the meat into thin strips, removing excess fat. Mix with a little dressing and marinate for 30-35 minutes.
4. Cut the cucumber and celery into match-sized strips. Chop the Peking cabbage, chop the hot pepper into thin rings. Transfer the ingredients to a bowl, season with some of the dressing. Transfer the salad to a dish, spread the meat on top, sprinkle with cilantro leaves and sesame seeds.