Banh MI Salad

This recipe leaves out the crusty bread that a traditional banh mi sandwich includes, but we promise you the flavor is not lacking. It hits all the classic Vietnamese flavor profiles you’re expecting in this classic dish, including sweet, spicy, and sour with a punch of umami.

Banh MI Salad

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Servings

4 Servings

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Ingredients

• 1 cup brown and wild rice mix
• 8 cups spring mix
• 1/2 cup chopped mint
• 1/2 cup chopped cilantro

Quick pickle

• 1 cup julienned carrots
• 1 cup julienned daikon
• 2 Tbsp rice vinegar
• 1 tsp brown sugar
• 1 lime zested and juiced

Mushrooms

• 3 garlic cloves peeled and crushed
• 2 tsp low-sodium soy sauce or tamari
• 1 Tbsp grated gingerroot
• 2 tsp lemongrass paste
• 1/2 tsp Chinese five-spice powder
• 1/2 tsp ground coriander
• 2 tsp sesame oil
• 16 oz oyster mushrooms

Dressing

• 1/2 cup Plain yogurt
• 1 tsp low-sodium soy sauce or tamari
• 1 tsp Sriracha
• 1 tsp maple syrup
• 1 lime juiced

Ingredients 1 cup brown and wild rice mix 8 cups spring mix 1/2 cup chopped mint 1/2 cup chopped cilantro Quick pickle 1 cup julienned carrots 1 cup julienned daikon 2 Tbsp rice vinegar 1 tsp brown sugar 1 lime zested and juiced Mushrooms 3 garlic cloves peeled and crushed 2 tsp low-sodium soy sauce or tamari 1 Tbsp grated gingerroot 2 tsp lemongrass paste 1/2 tsp Chinese five-spice powder 1/2 tsp ground coriander 2 tsp sesame oil 16 oz oyster mushrooms Dressing 1/2 cup Plain yogurt 1 tsp low-sodium soy sauce or tamari 1 tsp Sriracha 1 tsp maple syrup 1 lime juiced

Servings 4 Servings Print Recipe

Instructions

1. Cook rice according to package instructions.
2. In medium glass bowl, combine quick pickle ingredients, stir to coat, and set aside, stirring occasionally to distribute flavor evenly.
3. In small glass bowl, mix sesame oil, garlic, soy sauce, ginger, lemongrass paste, Chinese five-spice powder, and coriander, set aside.
4. In large frying pan over medium-high heat, add oil and mushrooms; cook mushrooms until they start to brown, about 10 minutes, stirring occasionally. Add in spice mixture and stir to combine, then cook an additional 5 minutes.
5. Meanwhile, in small bowl, mix dressing ingredients.
6. To assemble, divide spring mix into 4 bowls, add rice, pickled vegetables, and mushrooms; drizzle with dressing, and top with mint and cilantro.

Recipe Notes

Per serving: 283 calories; 9 g protein; 4 total fats (1 sat. fat); total carbohydrates (53 g sugars, 6 fiber); 286 mg sodium