Ingredients:
For the Salad:
- 4 cups mixed greens or lettuce (romaine, spinach, or arugula)
- 1 cup cooked protein (grilled chicken, pork, beef, or tofu)
- 1/2 cup cucumber, thinly sliced
- 1/2 cup carrots, julienned
- 1/2 cup daikon radish, julienned (or use regular radish if you can’t find daikon)
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves (optional)
- 1 jalapeño, thinly sliced (optional, for heat)
- 1/4 cup roasted peanuts, chopped (for garnish)
For the Pickled Vegetables:
- 1/2 cup rice vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup julienned carrots
- 1/2 cup julienned daikon radish
For the Dressing:
- 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil (or olive oil)
- 1 tablespoon honey or sugar (to balance acidity)
- 1 garlic clove, minced
- 1 teaspoon Sriracha or chili sauce (optional, for spice)
Instructions:
- Pickle the vegetables:
- In a small bowl, whisk together rice vinegar, water, sugar, and salt until dissolved. Add the julienned carrots and daikon radish, ensuring they are fully submerged. Let sit for at least 15 minutes, or refrigerate for up to a few hours. Drain before adding to the salad.
- Prepare the protein:
- If not already cooked, grill or pan-fry your chosen protein (chicken, pork, beef, or tofu) until fully cooked. Season with a little salt, pepper, and a splash of soy sauce or fish sauce for extra flavor. Slice or shred into bite-sized pieces.
- Make the dressing:
- In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sesame oil, honey, minced garlic, and Sriracha (if using). Taste and adjust seasoning as needed.
- Assemble the salad:
- In a large bowl or platter, arrange the mixed greens. Top with your protein, cucumber slices, pickled carrots and daikon, cilantro, mint leaves, and jalapeño slices.
- Garnish and serve:
- Drizzle the dressing over the salad and toss gently to combine. Garnish with chopped roasted peanuts for added crunch.
- Serve:
- Serve immediately with extra dressing or lime wedges on the side for more brightness.
Tips:
- For a more authentic Banh Mi flavor, you can add thin slices of pate or some crispy fried shallots on top.
- Feel free to customize the salad with additional veggies like bell peppers, cabbage, or even a soft-boiled egg.
This Banh Mi Salad is a vibrant mix of flavors and textures, offering the refreshing crunch of pickled vegetables, the savory warmth of protein, and the bright, tangy dressing. It’s a lighter, healthier take on the beloved sandwich, perfect for a quick lunch or dinner!