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Banh Mi Salad

The classic Vietnamese pork sandwich is transformed into a healthy salad.
Course Salad
Servings 4
Calories 491kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the Pork Meatballs:

  • 1 lb ground pork
  • 2 tbs chopped cilantro
  • 1 green onion chopped
  • 3 cloves garlic minced
  • 2 tbs fish sauce
  • 1 tbs sriracha
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp grated ginger
  • 1 tsp white pepper
  • 1/3 cup cornstarch for dredging
  • Vegetable oil for frying

For the Carrot Daikon Pickles:

  • 1 tbs sesame oil
  • 1 tbs sugar
  • 1 tbs rice wine vinegar
  • 2 tsp lime juice about 1/2 lime
  • 1/3 cup carrot julienned
  • 1/3 cup daikon radish julienned

For the Salad Dressing:

  • 1/2 tsp maggi sauce
  • 2 tsp sugar
  • 1 tsp fish sauce
  • 2 tsp lime juice about 1/2 lime
  • 1 tbs rice wine vinegar
  • 1 tbs oil
  • 1 tbs sesame oil
  • 1 tbs sriracha

For the Salad:

  • 5 oz salad greens 5oz. Salad Spring Mix
  • 1 Jalapeno sliced
  • 1 Cucumber sliced or julienne

Instructions

For the Pork Meatballs:

  • Combine all the ingredients, except cornstarch, in a bowl.
  • Roll into approximately 16 balls (1 ounce each) and roll in cornstarch to completely cover the surface, refrigerate for 20 minutes.
  • Heat 2 inches of vegetable oil in a medium saucepan or a large pot over medium-­high heat. Add meatballs into the hot oil and fry for 5 minutes. Don’t crowd them.
  • Remove the meatballs to a paper towel-­lined plate to drain.
  • Set aside.

For the Carrot Daikon Pickles:

  • Combine all ingredients in a jar and refrigerate for 1 hour.

For the Salad Dressing:

  • Combine all ingredients and drizzle over salad.

For the salad:

  • Add salad greens to your plate and top with jalapeno, cucumber, and meatballs.

Nutrition

Serving: 4meatballs | Calories: 491kcal | Carbohydrates: 22g | Protein: 21g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1412mg | Potassium: 579mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2320IU | Vitamin C: 26mg | Calcium: 45mg | Iron: 1.6mg