Flavorful Thai Grilled Pork and Vegetable Salad with Zesty Peanut Dressing: A Garden-to-Table Delight
Experience the vibrant flavors of Thailand right in your own kitchen with this incredible Thai grilled pork and vegetable salad. Featuring fresh, seasonal vegetables and perfectly marinated grilled pork, all brought together by a rich, spicy peanut dressing, this recipe is a true highlight for any meal. It’s an easy, 30-minute, one-dish wonder perfect for summer gatherings, but so delicious you’ll want to make it year-round.
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There’s nothing quite like the satisfaction of cooking with produce straight from your garden or a local farmer’s market. Creating main dish salads, especially ones as dynamic and fresh as this Thai grilled pork and vegetable salad, is one of my absolute favorite ways to celebrate the season’s bounty. Whether you’re harvesting from your own backyard or carefully selecting ingredients, the emphasis on fresh, quality vegetables truly makes a difference.
I recall a time when my gardening efforts were primarily focused on aesthetics. In my very first garden, I was obsessed with flowers! At one point, our modest 50 x 100 city lot boasted nearly 50 rose bushes. Vegetables were an afterthought, tucked into a few small raised beds – just a couple of tomato plants, some lettuce, and a few other staples. It felt like the right thing to do, but my heart wasn’t truly in it.
That all changed when I experienced firsthand how incredibly easy and rewarding it was to grow the food we consumed. The taste of a homegrown tomato or the crispness of freshly picked lettuce was unlike anything from the store. This transformative experience ignited a passion within me, shifting my focus from purely ornamental gardening to the practical, delicious world of edible plants.
A specific memory stands out: a simple outdoor meal with friends where I proudly declared, “Every single vegetable on this table came from my garden!” The sense of accomplishment was profound, a feeling I hadn’t anticipated. It’s likely the same primal satisfaction gardeners and farmers have felt for generations when providing sustenance for their communities. That autumn, I began converting many of my beloved flower beds into more productive vegetable patches. Soon, I was dreaming of larger property where I could cultivate even more – corn, potatoes, dry beans, anything my heart desired.
Embracing the Garden-to-Table Lifestyle
I know I’m not alone in this sentiment. For many gardeners, the ultimate goal throughout the growing season is to proudly proclaim, “I grew this!” at mealtime. This makes the phrase “garden to table” a tangible, everyday reality, connecting us deeply to our food. Since that pivotal first garden, our family has moved to a larger acre property, where I successfully grew almost all our produce for several years, including staples like corn and potatoes.
While we’ve since downsized, our current garden area is designed for efficiency and less maintenance. Features like raised beds and an easy DIY watering system have made gardening more manageable and enjoyable. Despite its smaller scale, it consistently yields an abundance of beautiful, fresh vegetables, perfect for crafting vibrant, healthy salads like this grilled pork and vegetable masterpiece all season long. This continued connection to fresh produce, even on a smaller footprint, fuels my passion for healthy, flavorful cooking.
Crafting the Perfect Thai Grilled Pork and Vegetable Salad
This salad is a celebration of textures and flavors, combining the smoky char of grilled pork and vegetables with the crisp freshness of raw cabbage and an irresistible creamy, spicy peanut dressing. It’s a symphony for your taste buds, offering a balanced and wholesome meal.
Essential Ingredients for Your Thai Salad
The beauty of this recipe lies in its adaptability to seasonal produce. Begin by gathering your favorite vegetables, ensuring they are chopped into bite-sized, even pieces for consistent cooking on the grill.
For early summer, consider a crisp and sweet selection:
- Fresh green cabbage (for the grilled mix and the salad base)
- Sweet onions
- Crunchy carrots
- Tender snap peas and/or snow peas
As summer progresses, you can switch up the vegetables to utilize later-season harvests:
- Crisp green beans
- Vibrant red bell pepper
- Mild zucchini
- More onions
Ultimately, trust your palate! Use any combination of vegetables that you think would complement the rich flavors of the grilled pork and peanut dressing.
Beyond the fresh produce, you’ll also need a few key components:
- Boneless pork loin chops: These cook quickly and absorb the marinade beautifully.
- Cabbage for the salad base: Regular, savoy, or Chinese cabbage all work wonderfully, adding a refreshing crunch.
- Marinade and dressing ingredients: This is where the Thai-inspired magic happens! You’ll need pantry staples like soy sauce, fresh lime juice, grated ginger, fish sauce (don’t worry, there’s a substitution if you prefer not to use it!), creamy peanut butter, a touch of honey, aromatic garlic, and a kick of sriracha. Most of these are likely already in your kitchen.
Necessary Supplies for Grilling Success
To achieve that perfect smoky char and tenderness, a good grill is essential, along with a few helpful tools:
- A gas or charcoal grill, depending on your preference.
- A sturdy grill basket is highly recommended for the vegetables, preventing smaller pieces from falling through the grates and ensuring even cooking. (While not strictly necessary, a flat grill tray can be useful for more evenly cooking the pork chops.)
Simple Directions for a Flavorful Meal
The most crucial step for maximizing flavor in this recipe is to **allow ample time for the pork to marinate**. While you can marinate the pork for as little as an hour, you’ll find it truly becomes more flavorful and tender if allowed to soak for 5-6 hours, or even overnight if possible. This patience will be rewarded with incredibly succulent pork!
Once the marination is complete, the rest of the process is quick and straightforward, making this a perfect weeknight meal:
- Prepare the Dressing and Vegetables: While the pork marinates, whip up the zesty peanut dressing and chop all your chosen vegetables into uniform, bite-sized pieces.
- Grill the Vegetables: Toss your chopped vegetables with a touch of oil and seasoning, then grill them in a grill basket until they are crisp-tender with beautiful char marks.
- Grill the Pork Chops: At the same time, grill the marinated pork chops. Refer to the detailed tips in the FAQ section below for achieving perfectly cooked, juicy pork.
- Assemble Your Salads: Allow the grilled pork chops to rest briefly. Meanwhile, layer your plates with a bed of shredded cabbage, followed by the warm, grilled vegetables. Thinly slice the rested pork and arrange it evenly over the salads. Finish by generously drizzling with the homemade peanut dressing and garnishing with chopped peanuts and fresh herbs.
In approximately 30 minutes of active cooking time, you will have a healthy, incredibly flavorful main dish salad that perfectly balances textures and tastes. Imagine the satisfying crunch of fresh cabbage mingling with the slightly sweet, crisp-grilled vegetables, the tender, smoky pork, and that absolutely phenomenal spicy peanut dressing. It truly is a dressing that is to.die.for.
Seriously, this dressing is so good, you might find yourself wanting to put it on everything – from chicken satay to rice bowls! It has that perfect balance of savory, sweet, tangy, and spicy that makes it universally appealing.
Once you prepare this vibrant one-dish meal, I am confident you’ll add it to your regular rotation. Every single person I’ve served it to absolutely loves it, and it’s become a highly requested favorite. And who knows, perhaps this delicious experience will inspire you, too, to convert more of your yard into a thriving vegetable garden (if you haven’t already!), so you can proudly say, “I grew this!” with every delicious bite.
Grilled Pork & Vegetable Salad FAQs
For perfectly cooked, juicy pork chops, grill them over medium-high direct heat for 2 to 3 minutes per side to get a nice sear. Then, move them to indirect heat (or reduce the grill temperature to medium) and continue cooking for an additional 8-12 minutes, flipping once. The key to preventing dry pork is to use a meat thermometer; aim for an internal temperature of 145-155 degrees F. Once they reach this temperature, remove the chops from the heat and let them rest for at least 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring maximum tenderness.
Yes, absolutely! Modern food safety guidelines confirm that pork chops can be safely enjoyed with a hint of pink in the center, and in fact, they are often more delicious and tender this way. For safety, the internal temperature of the thickest part of a chop should reach 145°F for medium-rare, 150°F for medium, and 160°F for well done (meaning no pink). Cooking pork beyond 160°F greatly increases the risk of overcooking the meat, which can result in a dry, tough chop. Don’t be afraid of a little pink – it’s a sign of a perfectly cooked, juicy pork chop!
While fish sauce adds an authentic depth of umami and saltiness that is characteristic of Thai cuisine, it is not strictly mandatory if you don’t have it on hand or prefer to omit it. You can certainly leave it out of both the marinade and the dressing. However, to compensate for the lost saltiness, I would recommend adding about 1/2 teaspoon of salt to the recipe. Please note that while the flavor will still be delicious, it will be somewhat impacted by its absence, losing a bit of that traditional Thai complexity.
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Thai Grilled Pork and Vegetable Salad with Spicy Peanut Dressing
Equipment
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Grill and Grill Basket
Ingredients
Marinade & Pork:
- 1/3 cup soy sauce
- juice of 1 lime (about 1½ tablespoons, for bright citrus notes)
- 1 tablespoon grated fresh ginger (or 1 teaspoon dried ginger for convenience)
- 1 tablespoon fish sauce*
- 1 pound boneless pork loin chops
Dressing:
- 1/2 cup soy sauce
- 1/4 cup olive or peanut oil (peanut oil enhances the nutty flavor)
- 1/4 cup peanut butter (creamy works best for a smooth dressing)
- 3 tablespoons lime juice (freshly squeezed from about 2 small limes)
- 2 tablespoons sesame oil (for an aromatic, nutty depth)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon minced ginger (or 1 teaspoon dried for convenience)
- 2 cloves garlic, freshly minced for best flavor
- 1 to 2 teaspoons Sriracha sauce (adjust to your preferred spice level)
Salad:
- 3 carrots,** peeled and sliced thinly on the bias for visual appeal and even cooking
- 1 pound snap or snow peas,** strings removed and sliced as needed
- 1 large onion,** cut in half, then half again and sliced into ‘half-moon’ shapes for grilling
- 1 tablespoon sesame oil (to toss with vegetables before grilling)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small head cabbage, chopped (Chinese cabbage or a savoy type are preferred for their texture, but regular green cabbage is also delicious).
- Chopped peanuts, fresh cilantro or parsley, for serving and garnish, adding crunch and freshness
Instructions
Make Marinade:
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In a bowl or large zip-top bag, combine the soy sauce, lime juice, grated fresh ginger, and fish sauce (if using). Mix these four marinade ingredients thoroughly. Add the boneless pork chops, ensuring they are coated in a single layer. Refrigerate for at least 1 hour, but for the best flavor penetration and tenderness, marinate for 5-6 hours, or even overnight if time allows.
Make Dressing & Grill
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In a 2-cup glass measuring cup or a medium bowl, whisk together all nine dressing ingredients: soy sauce, olive or peanut oil, peanut butter, lime juice, sesame oil, honey, minced ginger, minced garlic, and Sriracha sauce. Mix until smooth and well combined. Taste and adjust Sriracha to your spice preference. Refrigerate the dressing until you are ready to serve the salad. If it thickens too much while chilling, simply add a teaspoon or two of water to thin it back to a pourable consistency.
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Preheat your grill to medium-high heat. Allow it to get nice and hot to ensure a good sear on both the pork and vegetables.
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In a large mixing bowl, combine the chopped carrots, peas (snap or snow), and sliced onions. Drizzle with 1 tablespoon of sesame oil, then sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss everything together thoroughly until the vegetables are evenly coated.
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Remove the marinated pork chops from their marinade, discarding any excess. Place the pork chops directly on the preheated grill. Grill until they are cooked through but still tender, reaching an internal temperature of 145-155 degrees F. Using a meat thermometer is key to accuracy and preventing overcooked, dry pork.
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Concurrently, place the prepared and seasoned carrots, onions, and peas into a grill basket. Place the basket on the grill alongside the pork chops, tossing the vegetables every few minutes to ensure even cooking and charring. The pork chops will likely finish cooking before the vegetables. Once the pork is done, remove it from the grill and cover loosely with foil to rest while the vegetables continue to cook. Grill the vegetables until they are still crisp-tender with slightly charred edges, which typically takes about 12 to 15 minutes, depending on your grill’s heat and vegetable thickness.
Assemble Salad:
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Divide the fresh, chopped cabbage evenly among 4 to 6 individual serving plates, forming a base for the salad.
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Next, top each plate with a generous portion of the warm, grilled vegetables, spreading them over the cabbage.
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Thinly slice the rested grilled pork chops against the grain. Divide the sliced pork evenly among the plates, arranging it attractively on top of the vegetables.
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Generously drizzle the prepared spicy peanut dressing over each assembled salad. Finally, garnish with a sprinkle of chopped peanuts for added crunch and fresh cilantro or parsley for a burst of vibrant color and flavor. Serve immediately and enjoy your delicious Thai-inspired meal!
Notes
**The beauty of this salad is its versatility with vegetables. Feel free to change up the grilled components with whatever is in season or what you have on hand. For example, in later summer, try using fresh green beans, vibrant red bell peppers, tender zucchini, or even different types of onions to keep things interesting and delicious.
Note: The provided nutrition information was calculated for 6 servings of the salad.
Nutrition
Other Easy & Delicious Main Dishes To Try
If you loved the simplicity and flavor of this Thai grilled pork and vegetable salad, you might also enjoy these other fantastic main dish recipes that are perfect for any weeknight or special occasion:
Baked White Fish with Parmesan-Herb Crust
Weeknight One Pot Italian Pasta with Sausage & Spinach
Grilled Beef Greek Style Lettuce Wraps
This delightful Thai grilled pork and vegetable salad recipe has been updated for improved clarity and enhanced details. It was originally published in July 2015, and we continue to love it year after year!
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