YIELD: 12 SERVINGS
3 pork tenderloins
6 Tbsps. Thai red curry paste
3 qts. shredded coleslaw mixture (cabbage and carrots)
3 qts. chopped romaine lettuce
3 cups chopped baby bok choy
6 ripe mangos, chopped to yield about 3 cups
3 cups matchstick pieces red bell pepper
6 Tbsps. thin matchstick pieces fresh ginger
Mango-Mint Dressing (recipe follows)
1. Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium heat 20 to 25 minutes or until pork has internal temperature of 160°F.
2. Remove pork from grill and let cool slightly. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.
For the Mango-Mint Dressing:
3 ripe mangos, chopped
3 medium shallots, chopped
3 green onions, sliced
¾ cup rice vinegar
6 Tbsps. vegetable oil
6 tsps. sesame oil
1 ½ tsps. salt
3 Tbsps. fresh mint leaves
1. Puree mango, shallot, green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth. Add fresh mint leaves and pulse until mint is chopped.
Photo and recipe: National Mango Board