Mango and mint make a zippy dressing for this Thai salad. Simply serve with bread sticks and a tall glass of iced tea.
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- Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 145 degrees F., as measured with an instant-read thermometer.
- Remove from grill and let cool for 3-5 minutes. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, diced mango, red bell pepper and ginger. Drizzle with dressing (Mango-Mint Dressing instructions follow) and toss well to coat.
- Mango-Mint Dressing: Puree 1 mango, chopped shallot, sliced green onion, rice vinegar, vegetable oil, sesame oil and 1/2 tsp salt in a blender or food processor until smooth. Add fresh mint leaves and pulse until mint is chopped.