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!

I add some toasted sourdough or bread of choice to this salad and it soaks up all the goodness from the herbs and dressing.

This recipe is a texture lovers dream, it’s crispy and crunchy all the way through. If you add peanuts then it gives it a little bit of a spring roll vibe but also gives it some extra texture that texture lovers will love.

The dressing is super simple and vinegar forward to really enhance the flavors of the vegetables and herbs.

This recipe has basil and cilantro in it. I listed a reasonable amount to add but if you are a herb lover, feel free to add a little extra. I love fresh herbs so I am all for that!

The best place I have found to get fresh herbs at a reasonable price is at any Asian market. The one by me has huge packs of Thai basil and other herbs for super cheap!

What you need to make this Banh Mi Salad: (printable recipe is below)

Serves 2

For the salad:

• 3 generous handfuls of spring mix
• 1 cucumber – diced
• 1 carrot – 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

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

Here are a few other salad recipes you may enjoy:

Cajun Cobb Salad
Lemon Blueberry Poppy Seed Salad
Oriental Chicken Salad
Blackened Salmon Caesar Salad
Chicken Bacon Avocado Salad

Print Recipe

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 mins

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.