This recipe is Whole30, Paleo, Gluten, and Dairy Free.
We never get tired of these Almond Thai Pork Bowls and they couldn't get any easier when all you have to do is open a bottle of Yai's Almond Thai Sauce! Just look at all the delicious color and crunch in this bowl. This dish hits all the marks with crunch from the cabbage, sweetness from the mandarins and spice from the sauce. Just a few ingredients added to the pork and in the bowl it goes. We drizzled more Almond Sauce over the salad as dressing because why not? If you haven't tried this one yet you don’t know what you are missing!
2 lbs ground pork, I like Butcher Box
1 jar Yai's Thai Almond Sauce
1/2 cup coconut aminos
1/4 cup almond butter, I like Georgia Grinders
2 cups purple cabbage, shredded
2 cups savoy cabbage, shredded
2 cups carrot sticks
2 cups sugar snap peas, cut up
1 cup green onion, sliced for garnish
1 cup almond slivers
2 fresh mandarins, peeled and separated into slices
(or 1 can sugar free mandarins, drained)
1 tsp salt
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
Brown pork in saute pan till no longer pink
Add almond butter, coconut aminos and 1/2 jar of Yai's Thai Almond sauce
Add 1 tsp salt, lower heat and simmer 10 minutes
Meanwhile assemble 4 salad bowls dividing ingredients equally
Add about1/2 cup of pork to each bowl
Garnish with green onions
*NOTE* there will be pork for leftovers