Banh Mi Salad Bowl with Pickled Vegetables and Spicy Mayo

A deconstructed Banh Mi salad with pickled vegetables, your choice of protein, and a creamy spicy mayo, served over a bed of fresh greens. A refreshing and flavorful take on the classic Vietnamese sandwich.

Prep Time

20 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.29/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

British

Main Ingredient:

Chicken•Pork•Vegetarian•Eggs

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupCarrots(julienned or thinly sliced)

£0.30

1cupDaikon Radish(julienned or thinly sliced)

£0.75

0.5cupRice Vinegar

£0.60

2tablespoonsSugar

£0.05

0.5teaspoonSalt

0.5cupMayonnaise(Vegan mayo can be substituted)

£0.40

1teaspoonsSriracha(adjust to taste)

£0.15

1teaspoonLime Juice(Freshly squeezed)

£0.10

8cupsMixed Greens(Spring mix or your favorite salad greens)

£1.50

0.3cupCilantro(freshly chopped)

£0.50

0.5Cucumber(thinly sliced)

£0.40

0.5Jalapeño(thinly sliced, optional)

£0.15

1poundProtein Choice(Choose one: Marinated Tofu (pressed and cubed), Grilled Chicken (thinly sliced), or Ground Pork (cooked and seasoned with soy sauce and ginger))

£4.00

1tablespoonSoy Sauce (or Tamari)(For marinating tofu or seasoning pork)

£0.10

1teaspoonGinger(grated, for seasoning pork)

£0.15

Total Cost

£9.15

£2.29 per serving

Instructions

1.
**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.
2.
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).
3.
**Spicy Mayo:** In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust sriracha to your desired level of spiciness.
4.
**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.
5.
**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.
6.
Drizzle with spicy mayo and garnish with fresh cilantro. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

25g

10% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Prepare the pickled vegetables ahead of time for a more intense flavor.

For a vegan option, use vegan mayonnaise and marinated tofu.

Add other toppings like bean sprouts or sliced green onions for extra crunch and flavor.

Adjust the amount of sriracha in the spicy mayo to your preferred spice level.

Toast sesame seeds and sprinkle on top for garnish

Cooking Equipment

Medium Saucepan

Large Bowl

Whisk

Skillet (optional, for chicken/pork)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Prepare the pickled vegetables ahead of time for a more intense flavor.

For a vegan option, use vegan mayonnaise and marinated tofu.

Add other toppings like bean sprouts or sliced green onions for extra crunch and flavor.

Adjust the amount of sriracha in the spicy mayo to your preferred spice level.

Toast sesame seeds and sprinkle on top for garnish

Banh Mi Salad Bowl with Pickled Vegetables and Spicy Mayo

Ingredients

Instructions