Keto Vietnamese Pork and Cabbage Salad (Gỏi)

Ingredients

• 1 lb Pork Tenderloin
• 4 cups Green Cabbage
• 2 cups Red Cabbage
• 2 medium Carrots
• 0.5 cup Mint Leaves
• 0.25 cup Cilantro
• 3 tbsp Fish Sauce
• 3 tbsp Lime Juice
• 1 tbsp Swerve Sweetener
• 2 cloves Garlic
• 0.25 tsp Red Chili Flakes

Instructions

1. 1Preheat your oven to 400°F (200°C) or prepare your grill or skillet for cooking. Place the 1 lb pork tenderloin in the preheated oven and cook for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Alternatively, pan-fry or grill the pork until cooked through. Once cooked, transfer the pork to a cutting board and let it rest for 5-10 minutes before slicing it thinly.
2. 2While the pork is cooking or resting, prepare the vegetables. Thinly shred the 4 cups green cabbage and the 2 cups red cabbage. Grate the 2 medium carrots.
3. 3In a large bowl, combine the shredded 4 cups green cabbage, 2 cups red cabbage, grated carrots, 0.5 cup mint leaves, and 0.25 cup cilantro.
4. 4Prepare the dressing by mincing the 2 cloves garlic. In a small bowl, whisk together the 3 tbsp fish sauce, 3 tbsp lime juice, 1 tbsp Swerve sweetener, the minced garlic, and 0.25 tsp red chili flakes until well combined.
5. 5Pour the prepared dressing over the cabbage and carrot mixture in the large bowl. Toss everything together thoroughly to ensure the vegetables are evenly coated with the dressing.
6. 6Arrange the thinly sliced pork tenderloin on top of the dressed salad. Serve immediately.

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