Mediterranean Diet Friendly Classic Banh Mi Salad

Total time1 hr 5 min

Prep time30 min

Cook time15 min

Mediterranean Diet Friendly Classic Banh Mi Salad

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Ingredients

4 servings

For the quick pickles

½ cup rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
See all
1 tbsp granulated sugar
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
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 tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 stalks lemongrass, tender inner core only, finely minced
2 cloves garlic, finely minced
1 tbsp fish sauce
1 tsp granulated sugar
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
½ tsp ground black pepper
1 tbsp neutral oil (such as canola oil or avocado oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the dressing

3 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp granulated sugar
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
1 tsp sambal oelek or chili garlic sauce
1 tbsp neutral oil (such as canola oil or avocado oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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)
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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