Banh Mi Salad

Name: Banh Mi Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 75 mL rice wine vinegar; 3 tbsp. caster sugar; 4 medium carrots, peeled and cut into matchsticks; 20 cm daikon/mooli, peeled and cut into matchsticks; 1 fresh jalapeno, deseeded and finely sliced; 3 tbsp. vegan mayo; 1 tbsp. sriracha; Finely grated zest ½ lime, plus 2tbsp juice; 1 garlic clove, crushed; 150 g rice noodles; 280 g extra firm tofu, cut into 1cm-wide batons, we used The Tofoo Co.; 2 tbsp. cornflour; 2 tbsp. vegetable oil; 1 cucumber; 25 g bunch coriander, leaves picked and roughly chopped; 25 g bunch mint, leaves picked and roughly chopped; 5 tbsp. crispy fried onions, we used M&S Cook With Crispy Onions

This veggie dish is inspired by the flavour and texture of the favourite Vietnamese street food baguette.

By Georgie D'Arcy ColesUpdated: 16 May 2023

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We've turned the popular Vietnamese sandwich into a nutritious, vegan salad to be enjoyed al fresco on a hot summer's day.

Pickled vegetables are tossed with rice noodles and tofu, and then dressed with a spicy vegan mayo dressing.

It would work perfectly with a cold lager or alcohol-free beer.

If you liked this salad recipe, then we have plenty more to choose from.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Cal/Serv:

554

Ingredients

For the pickles

75 ml
rice wine vinegar
3 Tbsp.
caster sugar
4
medium carrots, peeled and cut into matchsticks
20
cm daikon/mooli, peeled and cut into matchsticks
1
fresh jalapeno, deseeded and finely sliced

For the dressing

3 Tbsp.
vegan mayo
1 Tbsp.
sriracha
Finely grated zest ½ lime, plus 2tbsp juice
1
garlic clove, crushed

For the salad

150 g
rice noodles
280 g
extra firm tofu, cut into 1cm-wide batons, we used The Tofoo Co.
2 Tbsp.
cornflour
2 Tbsp.
vegetable oil
1
cucumber
25 g
bunch coriander, leaves picked and roughly chopped
25 g
bunch mint, leaves picked and roughly chopped
5 Tbsp.
crispy fried onions, we used M&S Cook With Crispy Onions

Directions

1. Step 1Start by making the lightly pickled vegetables. Mix the vinegar, sugar and 1tsp salt in a large bowl to dissolve the sugar. Add the carrots, daikon/mooli and jalapeno, stir to coat and set aside.
2. Step 2Whisk the dressing ingredients together in a large shallow serving bowl and set aside.
3. Step 3For the salad, bring a large pan of water to the boil and cook the noodles according to packet instructions. Drain, run under cold water to cool completely, then drain again and empty into the serving bowl. Toss to coat.
4. Step 4Next, pat the tofu batons dry using kitchen paper. Put the cornflour into a shallow bowl and season well with salt and pepper. Toss the tofu gently in the cornflour to coat. Heat oil in a large non-stick frying pan over medium-high heat. Fry tofu, turning occasionally and carefully, until golden and crisp. Set aside.
5. Step 5Shave the cucumber into ribbons into the serving bowl using a Y-shaped vegetable peeler (discard the seedy core). Tip in the pickled vegetables, then add the tofu and most of the herbs. Gently toss to coat. Garnish with remaining herbs and the crispy onions and serve.