It's summer time and a cool salad is a welcomed entree at meal time. Here is a perfect way to make use of the crispy roast pork with cucumber, tomatoes and mints. The cool thing too is that there's no cooking needed. We all need a little no-cooking meal at times. So I hope you'll make this dish soon!
RECIPE for 2-3 servings [See my video for this dish]
1/2 lb of roast pork from your local Chinese BBQ spot
1 handful of grape tomatoes, quartered
1 hand of cilantro, cut down to 1-inch portion
2 handfuls of various mints of your choice - spearmint, Vietnamese "rau ram", wintermints, etc.
1 medium English/Persian cucumber, slice thin with skin on
1/4 cup of crispy shallots
1/2 cup of Vietnamese dipping sauce as dressing
Toss all the ingredients in a large salad bowl. Drizzle on the dressing right at serving time to preserve the crunch factor of our veggies.
Can be served with steamed rice for a more substantial meal.