Pickled vegetables, juicy chicken, and a creamy dressing come together in this Vietnamese classic – without the bread!
If you’ve never tried a Vietnamese Banh Mi sandwich, I highly suggest you try one. Yes, even I’m saying that knowing it’s served on a big, fluffy French baguette. If you don’t eat gluten at all or try to avoid it as much as possible as I do, this salad is a great way to get the same flavors of the sandwich!
One of the best parts of the sandwich is the pickled vegetables. They pair beautifully with the dressing and make for a delicious blend of spicy, sweet, and sour.
In addition to the amazing flavor combination, you also get all benefits of the vegetables in this salad:
Spinach– full of vitamin b6 and fiber, helping to produce amino acids to promote proper nervous system functions.
Cilantro– a phytonutrient dense herb that helps pull heavy metals from the body.
Radish– a cruciferous vegetable that helps reduce oxidative stress and promote detoxification.
Carrots– known to help our eyes and night vision and a great source of vitamin A.
Cucumber– hydrating and rich in vitamin C and minerals.
So there you have it, nutritious and delicious. If you like spicy foods with a hint of sweetness and tang, you’ll love this!!
P.S. your meal doesn’t always have to look pretty to taste good!
Banh Mi Salad
- SERVES: 4
- TOTAL TIME: 4o min + marinating
4 chicken breast
1/4 cup tamari
Juice from 2 limes
4 cloves garlic, minced
1 tbs ginger, grated
1 tsp crushed red chili pepper
2 large carrots, julienned or shredded
1/2 cup rice vinegar
4 handfuls mixed greens
1 cucumber, thinly sliced lengthwise
4 red radishes, thinly sliced
1/3 cup red cabbage, thinly sliced or shredded
1 jalapeno, thinly sliced
1/4 organic mayonaise
2 tbs olive oil
juice from 1 limes
1 tsp (or more to taste) chili paste or dried chili pepper
cilantro, for topping
green onion, for topping
extra lime, for serving
Start by marinating your protein. Combine the tamari, garlic, ginger, lime, and chili and the mix to a large ziplock baggie or a shallow bowl and then add the chicken or tofu and allow to marinate for at least 30 minutes or preferable overnight.
Next, add the rice vinegar and the carrots to a different bowl or a container then fill with enough warm water to cover the carrots. Stir and let sit while you ready the remaining vegetables and the dressing.
To make the dressing, add all the ingredients to a mason jar or a bowl and cover with lid then shake it vigorously or stir together. Taste test for spice or citrus.
When you’re to make your chicken or tofu, heat your outdoor grill or a large skillet over medium-high heat. If using a skillet, add a little bit of the oil to the pan. Grill the chicken breast on both sides for 5 minutes or until fully cooked through, it depends on the size of the breast. If using tofu, grill until slightly crispy and not breaking apart.
To assemble the salad, start with the greens, then cabbage, cucumber, carrots, radish, and jalapeno then with your grilled protein and cilantro and green onion. Serve with dressing and enjoy!
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