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Banh MI Salad

Servings 4 Servings

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

Instructions

  • Cook rice according to package instructions.
  • In medium glass bowl, combine quick pickle ingredients, stir to coat, and set aside, stirring occasionally to distribute flavor evenly.
  • In small glass bowl, mix sesame oil, garlic, soy sauce, ginger, lemongrass paste, Chinese five-spice powder, and coriander, set aside.
  • 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.
  • Meanwhile, in small bowl, mix dressing ingredients.
  • To assemble, divide spring mix into 4 bowls, add rice, pickled vegetables, and mushrooms; drizzle with dressing, and top with mint and cilantro.

Notes

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