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Pork Spring Roll Salad

It’s everything you love about a spring roll, in a bowl! This veggie-packed salad is coated in an Asian-inspired ginger and garlic dressing for a tasty dish you’ll want to make again and again.

This recipe is a great way to use up leftover pork. We used shredded pork shoulder, but you could also cook up ground pork if you want to whip up this pork and veggie salad in a pinch.

A spiralizer can make the prep for this recipe go much quicker. If you don’t have one, simply julienne the zucchini, carrots, and jicama by slicing them lengthwise into small matchsticks.

We skip the soy sauce in the dressing and use sesame oil instead for a rich, toasty taste. Almond butter adds a little creaminess, and garlic and ginger round out the Asian flavor profile.

Assembling the salad is easy – just toss everything together, and top with the dressing. Garnish with fresh mint and basil, as well as your favorite chopped nuts. We love chopped almonds, toasted cashews, and sesame seeds, but you can use whatever you have on hand.

Grab your chopsticks and dig in!

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  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes


  • 2 tbsp olive oil

  • 2 tbsp apple cider vinegar

  • 1 tbsp unsweetened almond butter

  • 1 clove garlic, minced

  • 1/8 tsp dried ginger

  • 2 zucchini, spiralized

  • 2 carrots, peeled and sliced into thin sticks

  • 6 oz jicama, peeled and sliced into thin sticks

  • 1 lb pre-cooked pork, shredded

  • Fresh mint leaves, for garnich

  • Fresh basil leaves, for garnish

  • 1/2 cups chopped almonds, cashews, and/or sesame seeds (optional)


  1. To make the dressing: Put the olive oil, apple cider vinegar, almond butter, garlic and ginger into a jar with a tightly fitting lid. Shake well to emulsify.

  2. To build the salad: toss the veggies with the meat. Divide into 4 bowls and drizzle with the dressing.

  3. Top each salad with basil leaves, mint leaves, and chopped nuts. Enjoy!

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