Bahn Mi inspired salad

Written by Published on in Salad
 

I recently have had a love affair with bahn mi sandwiches, hello sweet, briny, spicy, herby flavor explosion! If you haven’t had one I highly recommend it! Heck just use this as a base recipe and add a good bun with Sriracha mayo and you’re set!

I also happen to love salads, we eat them about twice a week or more for dinner. Obviously, I needed to mash them together for an epic flavorful salad! I hope you enjoy it! It’s great on a hot day, which we’ve been having an amazing streak of awesome weather here in the PNW. Hello Summertime, I see you! 😎☀️ Except, that thunderstorm on Saturday, that was crazy! Okay, on to the salad or slaw, call it what you may.

Bahn Mi inspired salad
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Bahn Mi inspired salad

Recipe by Summer LarkinCourse: Salad, Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1/2 head of large purple cabage, shredded

  • 1 bell pepper, thinly sliced

  • 2-3 persian cucumbers, sliced into rounds

  • 1 jalapeno sliced, optinal

  • 1 bunch of cilantro, stems removed and roughly chopped

  • 1.2-2 pounds of chicken or pork tenderloin thinly sliced.

  • Marinade

  • 1 shallot

  • 2 garlic cloves

  • 2 tablespoons of fish sauce

  • 2 tablespoons honey

  • 1 tablespoon sugar

  • 2 teaspoons sesame oil

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • Pickled vegetables

  • 1 cup of water

  • 1 cup of vinegar of choice, white or apple cider work great

  • 1/2 cup sugar

  • 1 tablespoon sea salt

  • 1 garlic clove, crushed optional

  • 2 carrots peeled, and thinly sliced or peeled with your vegetable peeler.

  • 1 daikon radish, or bunch of red radish rinsed and thinly sliced.

  • 1/2 red onion , thinly sliced.

  • sriracha vinaigrette

  • 1 garlic clove, minced

  • 2 tablespoons of Sriracha

  • 2 tablespoons of honey

  • 1/4 cup rice vinegar

  • 1/4 cup grapeseed oil

Directions

  • Thinly slice chicken or pork. add all ingredients from marinade to a blender, pour over your meat of choice and marinate for 4 hours or longer. It’s even great marinated the day before. Let the flavors develop.
  • Quick pickled veg.
    add water to a small pan and bring to just a simmer, add sugar turn off the heat and mix until sugar dissolves. Add teh vinegar salt and let cool to room temp. place the thinly sliced carrots and diakon in to a large bowl or covered dish, and pour the brine over, making sure to submerge all. reserving enough brine for the pickled onions. Place the onions in a smaller bowl and add the remaning brine and cover. Refrigerate for about 30 minutes or up to 5 days.
  • Cook the marinated meat in a pan over medium high heat in batches, not over crowd the pan. Cook for a few minutes per side until done. Set aside
  • Add all ingredients for the vinaigrette in a small bowl and whisk. It will separate so just give it a good whisk before serving. I like to use a small mason jar with a lid, you can then give it a big shake before serving.
  • To assemble the salad add your shredded cabbage in a large bowl top with cucumbers, pickled vegetables and red onion , top with cooked meat, chopped cilantro and drizzle on the Sriracha vinaigrette, serve and enjoy!  

Notes

  • if you want to add more heat, add some sliced jalapenos to your salad.
  • this would also be great with some rice noddles

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