2 lbs. pork tenderloin, cut into cubes
2 savoy cabbage, thinly sliced
2 handfuls pea tendrils, chopped
2 carrots, cut into matchsticks
1 red bell pepper, cut into matchsticks
2 to 3 kohlrabi, cut into matchsticks
1 bunch green onions, chopped
1 handful bean sprouts
red chili, thinly sliced
salt
3 Tbs. basil, thinly sliced
3 Tbs. mint, thinly sliced
4 Tbs. cilantro
1 Tbs. garlic, chopped
1/3 cup lime juice
¼ cup soy sauce
2 Tbs. rice wine vinegar
2 tsp. red curry paste
3 Tbs. olive oil

Whisk together last 6 ingredients. Add half of the cilantro. Lightly coat pork with vinaigrette. Reserve remaining for slaw. Let pork marinate at least 2 hrs up to overnight. Preheat grill. Bring a pot of salted water to a boil. Working in 2-3 batches, add cabbage and pea tendrils. Cool for 1 min. Place into ice water. Drain and pat dry. Place in a bowl. Add carrots, bell pepper, kohlrabi, onion, sprouts, chili and remaining herbs. Lightly coat slaw with vinaigrette. Place pork onto skewers. Grill. Arrange slaw onto plates. Place pork on top.