Banh Mi Salad Bowl with Pickled Vegetables and Spicy Mayo

**Pickled Vegetables:** In a medium saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat and let cool slightly.

Place julienned carrots and daikon radish in a jar or bowl. Pour the cooled pickling liquid over the vegetables, ensuring they are submerged. Let sit for at least 15 minutes (or longer for a stronger pickle flavor).

**Spicy Mayo:** In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust sriracha to your desired level of spiciness.

**Prepare Protein:** If using tofu, press to remove excess water, then cube and marinate in soy sauce (or tamari) for at least 15 minutes. Pan-fry or bake until golden brown. If using chicken or pork, cook according to your preference. Slice or crumble the protein.

**Assemble Salad:** In a large bowl or individual bowls, arrange a bed of mixed greens. Top with pickled vegetables (drain excess liquid), cucumber, jalapeño (if using), and your chosen protein.

Drizzle with spicy mayo and garnish with fresh cilantro. Serve immediately.