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Banh Mi Salad
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Banh Mi Salad

By: Min Kwon | MJ and Hungryman
A bánh mì salad delivers big flavor, tons of crunch, and a refreshing spin on a family favorite.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
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Ingredients 

Pickled daikon and carrots

  • 2 cups shredded daikon
  • 2 cups shredded carrots
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1 tsp salt

Asian meatballs

  • 1.5 lb lean ground turkey, I used 93% lean
  • 6 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1/3 cup basil, finely chopped
  • 3 Tbs fresh cilantro, minced
  • 2 Tbs fish sauce
  • 1 Tbs sriracha
  • 1 Tbs sugar
  • 1 tsp cornstarch
  • 1 Tbs sesame oil
  • 1 tsp salt and pepper

Dressing

  • 3 Tbs low-sodium soy sauce
  • 1 1/2 Tbs honey
  • 3 Tbs sesame oil
  • 3 Tbs canola oil

Instructions 

  • For the pickled vegetables: Stir all the ingredients to blend in a small bowl. Cover and refrigerate overnight. The longer the mixture sits, the more the flavor develops. I sometimes make this 2 days in advance.
  • For the meatballs: Combine all the ingredients in a large bowl. Scoop individual meatballs using an ice cream scooper. Arrange in a single layer in a baking dish. Bake in a 350 F oven for 40 min or until nicely browned and cooked through.
  • For the dressing: mix all ingredients until well-blended

Nutrition

Calories: 375kcal
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