The trick to this great salad is making sure the components are all about the same size (carrots, radishes, fresh herbs) so you can easily gather the perfect bite on your fork. Cook, relax, and enjoy!

What you’ll need:
3 cloves garlic
1 oz fresh ginger
4 oz carrots
4 oz radishes
2 limes
12 oz ground pork
2 tablespoons fish sauce
½ oz fresh mint
½ oz fresh basil
1 head bibb lettuce
neutral oil, such as vegetable or safflower
sugar

Equipment:
grater or microplane
large nonstick skillet

Recipe steps:

1. Prep ingredients
   Peel and finely chop garlic. Peel and finely chop or grate ginger. Peel and thinly slice carrots on the bias. Remove ends from radishes, cut in half then thinly slice halves. Juice the limes.

2. Brown pork
   Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add pork, garlic, ginger, and 1 teaspoon of sugar. Cooking, stirring often and breaking up pork with a wooden spoon, until starting to brown, about 8 minutes.

3. Finish pork
   Stir in the fish sauce and ½ the lime juice cook, scraping the bottom of the pan, until reduced, about 30 seconds. Remove from the heat.

4. Make salad
   Combine carrots, radishes, 1 tablespoon oil and remaining lime juice in a bowl. Season with salt and pepper.

5. Assemble salad
   Remove core from lettuce and separate into leaves. Spread leaves out on a platter and top with 1/2 the carrot salad and dressing.

6. Finish
   Top with pork mixture then remaining salad and dressing. Remove herb leaves from stems, tear any large leaves into pieces, and scatter over the top. Enjoy!

See what else is cooking this week!