Crunchy Banh Mi Salad - Bravabod
Recipes

Crunchy Banh Mi Salad

Valentina

This no-cook salad is inspired by the traditional Vietnamese Banh Mi sandwich, with many untraditional twists. Every bite is filled with crisp vegetables, fresh herbs, peanuts, and tofu. All of that smothered in a spicy cashew sauce. Cutting the vegetables and tofu into matchsticks makes for a very fun presentation, but keep in mind that it takes a bit of time (it's actually quite pleasant if you turn on a good podcast and enjoy the hands-on process). If you're short on time though, then chop everything into a very small dice - it will still taste just as good. As for the fresh herbs, using a combination of all three listed is ideal, but using just two of your choice will work as well.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 2 cups fresh herb combination (basil, mint, and/or cilantro)
  • 7 ounces cooked tofu
  • 1 cup carrots, shredded
  • 1 cup daikon radish or traditional radish
  • 1 small cucumber
  • 1 cup sesame sticks (optional)
  • 66666667/100000000 cup roasted & salted peanuts
  • 1 jalapeño, chopped Cashew Dressing
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes (Note 1)
  • 4 tablespoons rice vinegar
  • 2 tablespoons coconut aminos
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha or other hot sauce (adjust to preference)
  • 1 teaspoon water
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • salt, to taste

Instructions
  1. Step 1: Drain and rinse the soaked cashews. Add all dressing ingredients to a small food processor or high-powered blender and blend until smooth. Taste and adjust seasonings as needed. Add additional water, 1 spoonful at a time, to reach desired consistency. Set aside.
  2. Step 2: Chop the radishes, cucumber, and tofu into matchstick-shaped pieces. There should be about an equivalent amount of each.
  3. Step 3: Add the carrots, radishes, tofu, cucumber, peanuts, herbs, and jalapeño to a bowl. Add in some dressing, to taste preference. Toss to combine.
  4. Serve: If serving immediately, add the optional sesame sticks and a sprinkle of chopped peanuts on top. Enjoy.

Recipe Notes

Note 1: Every 7 ounces of cooked tofu is equal to about 1 heaping cup.

Note 2: Soaking helps the cashews break down into a smoother sauce. Alternatively, you can use 1/4 cup of smooth raw cashew or peanut butter in place of every 1/2 cup of soaked cashews, to skip this step entirely. If using this nut butter alternative, you have the option to blend the dressing with an immersion blender or by hand.

Nutrition

This no-cook salad is inspired by the traditional Vietnamese Banh Mi sandwich, with many untraditional twists. Every bite is filled with crisp vegetables, fresh herbs, peanuts, and shredded chicken. All of that smothered in a spicy cashew sauce. Cutting the vegetables and tofu into matchsticks makes for a very fun presentation, but keep in mind that it takes a bit of time (it's actually quite pleasant if you turn on a good podcast and enjoy the hands-on process). If you're short on time though, then chop everything into a very small dice - it will still taste just as good. As for the fresh herbs, using a combination of all three listed is ideal, but using just two of your choice will work as well.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 2 cups fresh herb combination (basil, mint, and/or cilantro)
  • 7 ounces cooked chicken, shredded
  • 1 cup carrots, shredded
  • 1 cup daikon radish or traditional radish
  • 1 small cucumber
  • 1 cup grain-free wontons strips (optional)
  • 66666667/100000000 cup roasted and salted cashews
  • 1 jalapeño, chopped Cashew Dressing
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes (Note 1)
  • 4 tablespoons rice vinegar
  • 2 tablespoons coconut aminos
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha or other hot sauce (adjust to preference)
  • 1 teaspoon water
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • salt, to taste

Instructions
  1. Step 1: Drain and rinse the soaked cashews. Add all dressing ingredients to a small food processor or high-powered blender and blend until smooth. Taste and adjust seasonings as needed. Add additional water, 1 spoonful at a time, to reach desired consistency. Set aside.
  2. Step 2: Chop the radishes and cucumber into matchstick-shaped pieces. There should be about an equivalent amount of each.
  3. Step 3: Add the carrots, radishes, chicken, cucumber, cashews, herbs, and jalapeño to a bowl. Add in some dressing, to taste preference. Toss to combine.
  4. Serve: If serving immediately, add the optional wontons and a sprinkle of chopped cashews on top. Enjoy.

Recipe Notes

Note 2: Soaking helps the cashews break down into a smoother sauce. Alternatively, you can use 1/4 cup of smooth raw cashew or peanut butter in place of every 1/2 cup of soaked cashews, to skip this step entirely. If using this nut butter alternative, you have the option to blend the dressing with an immersion blender or by hand.

Nutrition

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Crunchy Banh Mi Salad

PT25M 2 cups fresh herb combination (basil, mint, and/or cilantro) 7 ounces cooked tofu 1 cup carrots, shredded 1 cup daikon radish or traditional radish 1 small cucumber 1 cup sesame sticks (optional) 66666667/100000000 cup roasted & salted peanuts 1 jalapeño, chopped 1/2 cup raw cashews, soaked in hot water for 30 minutes (Note 1) 4 tablespoons rice vinegar 2 tablespoons coconut aminos 1/2 lemon, juiced 1 1/2 tablespoons olive oil 1 tablespoon sesame oil 1 tablespoon sriracha or other hot sauce (adjust to preference) 1 teaspoon water 1/2 teaspoon ginger powder 1/4 teaspoon garlic powder salt, to taste Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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