November 21st, 2024
Recipes
Crunchy Banh Mi Salad
Valentina P
- Difficulty
•
- Time 25"
A crunchy no-cook salad inspired by a Vietnamese Banh Mi sandwich! Filled with crisp vegetables, herbs, peanuts, and tofu or chicken tossed in a creamy-spicy cashew sauce.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 2 cups fresh herb combination (basil, mint, and/or cilantro)
- 7 ounces cooked tofu (or shredded chicken, about 1 chicken breast)
- 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 or cashews
- 1 jalapeño, chopped For the 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
- 1 teaspoon water
- 1/2 teaspoon ginger powder
- 1/4 teaspoon garlic powder
- salt, to taste
Instructions
- Step 1: Drain and rinse the soaked cashews. Add all dressing ingredients to a small high-powered blender or use an immersion blender (we like this one) with a wide-mouthed mason jar. Blend until very smooth. It will thicken in the refrigerator.
- Step 2: Chop the radishes, cucumber, and tofu (if using) into matchstick-shaped pieces. There should be about an equivalent amount of each.
- Step 3: Add the carrots, radishes, tofu or chicken, cucumber, peanuts or cashews, herbs, and jalapeño to a bowl. Add in some dressing, to taste preference. Toss to combine.
- Serve: If serving immediately, add the optional sesame sticks and a sprinkle of chopped peanuts or cashews on top. Enjoy.
Recipe Notes
Note 1: Every 7 ounces of cooked tofu is equal to about 1 heaping cup
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Crunchy Banh Mi Salad
PT25M 2 cups fresh herb combination (basil, mint, and/or cilantro) 7 ounces cooked tofu (or shredded chicken, about 1 chicken breast) 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 or cashews 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 1 teaspoon water 1/2 teaspoon ginger powder 1/4 teaspoon garlic powder salt, to taste Gluten Free Paleo Vegan 4 Servings
Ingredients:
