Banh Mi Salad
You’re going to love this Banh Mi Salad. This simple Vietnamese-inspired Salad is a perfect light meal full of flavor. Fill your salad bowl with this simple recipe!
This simple dish is loaded with fresh herbs and flavor and has the ultimate crunch. This simple bánh mì salad is a great way to enjoy the flavors of a banh mi sandwich on a gluten free, low carb, or keto diet.
I am fortunate to live in an area of the US that has dozens of different types of ethnic cuisine within just a few minutes’ drive. My husband and I discovered a great local Vietnamese restaurant about 7 or 8 years ago and have been hooked ever since. I wanted to take those classic flavors and bring them home for an easy salad with simple ingredients than anyone can make.
Don’t miss this Keto Broccoli with Lemon & Garlic or this Zucchini Salad with Lemon & Feta for more deliciously easy recipe!
Ingredients
- Rice vinegar – Adds flavor to the rest of the ingredients.
- Avocado oil – Used to make a simple dressing. Olive oil works well too.
- Sweetener – Adds sweetness.
- Salt – Just a bit goes a long way. I choose to use salt since not everyone keeps fish sauce on hand. But if you have some go ahead and add it!
- Garlic clove – Using fresh provides a ton of flavor.
- Red onion – I like to quarter them and slice them super thin.
- Shredded cooked chicken – I use chicken thighs for tender and juicy chicken.
- Shredded cabbage – You can save time by using a coleslaw mix.
- Seedless cucumber – Slice them thin for the best texture.
- Jalapeno – Remove the seeds and slice them thin.
- Fresh basil – This recipe absolutely needs fresh herbs. Dried will not be the same.
- Fresh cilantro – Make sure to use fresh cilantro.
- Roasted salted peanuts – Chop and use as a topping.
- Lime wedges – For serving.
- Mayo – Add a creamy texture to the aioli.
- Lime juice – Adds a nice citrus flavor to the aioli.
- Garlic salt – Great for enhancing the aioli flavor.
See recipe card for quantities.
How to Make Banh Mi Salad
Step One: Add the first six ingredients into a small bowl. Let it rest for 10 minutes. This will quickly soften the onions.
Step Two: In a large bowl, combine the chicken, cabbage or coleslaw mix, cucumber, herbs, and jalapenos.
Step Three: Drizzle on the dressing and onions. Add 1/2 of the peanuts. Toss.
Step Four: Serve with the rest of the peanuts on top and the lime wedges on the side.
To make the aioli, combine all the ingredients and drizzle over the top.
Top Tip💡
The aioli sauce is optional, but it’s a great way to add a flavorful topping to the salad. All you have to do is stir together the simple aioli ingredients and add them once the salad is made.
Substitutions
- Sesame oil – This can easily be used in addition the main oil in this dish. It has a strong flavor so just add a tablespoon.
- Green onions – Instead of using red onions, you can slice up a green onion or two and add that.
Variations
- Add soy sauce – If you don’t want to add salt, you can add soy sauce instead.
- Pickled veggies – To give this salad a boost in flavor, add your favorite pickled veggies instead of raw. Or double the dressing and make it a day ahead. Add your favorite vegetables to it and let them soak overnight.
- Tofu – Swap out the chicken with tofu for a tofu banh mi salad
- Pork Belly – I also think that it tastes great with some pork belly!
See this Tajin Cucumber Salad for even more fun flavors!
Equipment
To make this salad inspired by a traditional banh mi recipe, you’ll need a medium bowl and a good knife for cutting. The key to getting the texture perfect is to cut the vegetables nice and thin.
Storage
This is one of those recipes that tend to get more flavor as it sits! Once you make this dish, store it in the fridge in an airtight container for a few hours. The flavors will really come through! I recommend eating this within 2-3 days of making it.
Common Questions
You can add some cayenne pepper or even more jalapeno peppers to this dish for a boost of spice! Just be careful not to overdo it, as it will get spicy fast.
Save yourself some time and buy as much as you can already presliced. If you need to cut the onions and jalapenos quickly, a food processor can easily do the trick. Keep it as simple as possible!
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Banh Mi Salad
Ingredients
- 1/2 cup rice vinegar
- 1/3 cup avocado oil
- 1-2 tbsp sweetener of choice
- 1 tsp salt ***
- 1 garlic clove pressed
- 1 small red onion quartered lengthwise and thinly sliced
- 4 cups shredded cooked chicken preferably thighs
- 16 oz shredded cabbage (or coleslaw mix)
- 1 seedless cucumber thinly sliced into small spears
- 1 jalapeno halved lengthwise, seeds removed, and thinly sliced
- 1 cup fresh basil chopped
- 1 cup fresh cilantro chopped
- 1½ cups roasted salted peanuts roughly chopped
- lime wedges to serve
Optional: Aioli Drizzle
- 2 tbsp mayo
- 1 tsp lime juice
- 1/4 tsp garlic salt
Instructions
- Combine the first 6 ingredients in a small bowl. Let rest for 10 minutes to soften the onion.
- In a large bowl combine the chicken, cabbage, cucumber, jalapeno, and herbs.
- Drizzle on the dressing and onions.
- Add half the peanuts. Toss gently.
- Serve with the remaining peanuts sprinkled on top and lime wedges on the side.
Optional: Aioli Drizzle
- Stir together ingredients. Drizzle over prepared and garnished salad.
Wonderful recipe. I used pork sirloin chops and fish sauce.
This sounds wonderful. I’m getting ingredients I need and making it tomorrow! Thx