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?)
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
1/2 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 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.
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.
Also, try The Lazy Gal’s Banh Mi Burger: