Ingredients
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4 large carrots
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3 limes
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2 tbsp rice vinegar
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2 tbsp fish sauce
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2 tbsp honey
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2 tbsp canola oil, divided
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1/2 (12 oz) pkg broccoli slaw
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4 cloves garlic, minced
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1 tbsp grated fresh ginger
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1 lb ground pork
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3 green onions, thinly sliced, divided
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1/4 cup chopped salted roasted peanuts
Steps
1
Using a vegetable peeler, peel the outer skin from the carrots. Peel carrots into ribbons to make about 8 cups. Cut 1 lime into wedges. Juice remaining 2 limes into a small bowl. Add the vinegar, fish sauce, and honey and stir to combine. Set aside.
2
In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add carrot ribbons and the broccoli slaw. Cook 2–3 min., until vegetables are tender. Transfer to a medium bowl.
3
In same skillet, heat remaining 1 tbsp oil on medium-high. Add the garlic and ginger and cook 1 min., until fragrant. Add the pork and half the green onions. Season with salt and pepper. Cook 6–8 min., until pork is cooked through, stirring occasionally. Stir in sauce. Cook 1 min., until sauce is bubbling.
4
Return vegetables to skillet. Toss to coat vegetables in sauce. Cook 1–2 min., just until vegetables are warm. Before serving, top with remaining green onions and the peanuts. Serve with lime wedges.
