Fish Free Classic Banh Mi Salad
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Learn more →Ingredients
4 servings
For the quick pickles
- ½ cup rice vinegar
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup daikon radish, peeled and julienned
- 1 cup carrots, peeled and julienned
For the meatballs
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 2 stalks lemongrass, tender inner core only, finely minced
- 2 cloves garlic, finely minced
- 1 tbsp fish sauce
- 1 tsp granulated sugar
- ½ tsp ground black pepper
- 1 tbsp neutral oil (such as canola or avocado oil)
For the dressing
- 3 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp sambal oelek or chili garlic sauce
- 1 tbsp neutral oil (such as canola or avocado oil)
For the salad
- 4 cups green cabbage, thinly shredded
- 1 english cucumber, halved lengthwise and thinly sliced
- 1 jalapeño, thinly sliced into rounds
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
For serving
- 2 tbsp mayonnaise (optional)
Can be omittedmayonnaise
- 1 tsp sriracha (optional)
Instructions
- 1
In a small mixing bowl, whisk together the rice vinegar, sugar, and salt for the pickles until the sugar and salt dissolve. Add the julienned daikon and carrots, toss to coat, and set aside at room temperature for at least 20 minutes, until the vegetables are slightly softened and tangy.
- 2
While the pickles cure, combine the ground pork, lemongrass, garlic, fish sauce, sugar, and black pepper in a medium mixing bowl. Mix with your hands until just combined, then roll into balls about 1 1/2 inches in diameter (you should get 16–18 meatballs).
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