30-Minute Meals, Asian, Current Cravings, Dinners, Gluten-Free, Salads, Single Servings, Vegan, Vegetarian
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Banh Mi Salad

I love the fresh, lively flavors of a banh mi sandwich and wanted to create a quick salad version that boasted all the taste, and lots more of the veggies. This is a great dinner for a hot day, or an easy brown bag lunch: mix all the veggies together in one container, the dressing in another, and the tofu in a resealable plastic bag (it’s still great cold), then toss everything together at lunchtime.

BONUS: Omit the lime juice from the dressing, and you’ve got yourself a spread (and all the other ingredients) for a couple sandwiches! (Or perhaps a Banh Mi Burger?)

Happy cooking!

Banh Mi Salad
Prep time: 20 min  |  Cook and serve time: 10 min | Ready in: 30 min
Yields: 1 salad

2 leaves Thai basil
1/2-inch piece jalapeno
1 lime
1/2 teaspoon rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 tablespoons cashew cream (or mayo, Greek yogurt, or combo of both)
2-inch piece of white (daikon) radish
A few slices of white onion
2 carrots
2 tablespoons cilantro
1 tablespoon olive oil
1 cup spinach
1-inch thick, 3×3-inch block of firm tofu (or chicken or pork!)

1. Slice basil into small pieces and dice jalapeno.

2. Juice lime.

3. In a small mixing bowl, stir together lime juice, jalapeno, basil, rice vinegar, garlic powder, salt, and cashew cream. (Add a little milk if needed to make dressing thin enough to pour.)

4. Use potato peeler to peel carrots into ribbons, and slice daikon into 1/8-inch thick rounds.
5. Slice tofu into 1/4 inch pieces.

Cook and serve:
1. Slice white onion.
2. Heat oil in a small skillet on medium high heat. Add tofu pieces and cook until golden brown, about 2 minutes on each side. Remove from heat and place on a paper towel to pat off extra oil.

4. In a large serving bowl, toss spinach, carrots, and daikon rounds in dressing.
5. Garnish with cilantro and onion, then top with cooked tofu.

Also, try The Lazy Gal’s Banh Mi Burger:


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