This delicious salad comes from the NYTimes Cooking site. The site is not free but you can buy it separately from the newspaper. There are myriad recipes plus newsletters to subscribe to. You can upload recipes from other sites into your own recipe box and keep them in one place. I recommend it.
John grilled our small pork tenderloin tails on a skewer after placing them for a few hours in the Thai marinade. The salad is made of sturdy napa cabbage with peppers, scallions, and plenty of herbs. The dressing is made from the same components as the marinade and hits all the Thai high points, salty, sweet, spicy, sour, and umami. Yum!