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–+ servings
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5 from 1 vote

Banh Mi Salad

This Banh Mi salad brings all of the flavors of a Banh mi sandwich to a salad with a yummy sweet soy vinaigrette. It's super fresh and vibrant and I love it!
Prep Time15 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: Dinner, lunch, Salad, Salad Dressing, vietnamese
Keyword: Dinner, lunch, Salad, Salad Dressing, summer, vietnamese, Weekend Dinner, Weeknight Dinner
Servings: 2 servings

Ingredients

For the salad:

  • 3 generous handfuls of spring mix
  • 1 cucumber - diced
  • 1 carrots - thinly sliced and chopped
  • 1 bell pepper - diced
  • 1/3 cup red onion - diced
  • 1/4 cup basil - roughly chopped
  • 1/4 cup cilantro - roughly chopped
  • 1 serrano chili pepper - other peppers will work as well optional
  • 1 chicken breast - cooked chopped
  • 1 large slice of sourdough bread or 2 slices bread of choice - toasted and chopped
  • 1/4 cup chopped peanuts - optional

For the dressing:

  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon sugar
  • 1/2 teaspoon sriracha
  • pinch of salt
  • 1 1/2 tablespoons flavor natural oil like grapeseed or avocado oil

Instructions

  • Add all of the salad ingredients into a large bowl and mix.
  • In a small bowl, add all of the dressing ingredients together and whisk together until sugar is mostly dissolved.
  • Add desired amount onto the salad, mix and enjoy.