Banh Mi Salad takes everything people love about the iconic Vietnamese sandwich and turns it into a crisp, colorful bowl. You get the bright pickled veggies, tender protein, fresh herbs, and a bold, tangy dressing—all without the bread. It’s fast to make, easy to customize, and perfect for lunch or a light dinner.
If you like big flavor and a lot of texture, this salad will become a go-to. It’s satisfying without feeling heavy, and it tastes even better the next day.
Ingredients
Method
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Make the quick pickles: In a bowl, whisk rice vinegar, sugar, salt, and warm water until dissolved.
Add carrots and daikon. Toss and let sit for at least 15 minutes, stirring once. Longer is better—30 minutes to an hour gives extra flavor.
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Prep the greens and herbs: Chop romaine or cabbage into bite-size pieces.
Rinse and dry cilantro and mint, then roughly chop. Keep them separate until you assemble.
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Mix the dressing: In a small bowl, whisk mayonnaise, sriracha, lime juice, soy sauce, honey, sesame oil, and grated garlic. Taste and adjust—add more lime for brightness, more sriracha for heat, or a pinch more honey for balance.
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Cook or prep the protein: If using rotisserie chicken, shred it.
For tofu, pan-sear in a little oil until golden on all sides and season lightly with soy sauce and pepper. For shrimp, cook quickly in a skillet with a pinch of salt and pepper. Let the protein cool slightly so it doesn’t wilt the greens.
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Slice the add-ins: Thinly slice cucumber, jalapeño, and red onion.
If you prefer less bite, soak the onion slices in cold water for 10 minutes and drain.
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Assemble the salad: In a large bowl, layer greens, herbs, cucumber, jalapeño, and onion. Top with protein and a generous scoop of the pickled carrots and daikon (drain excess liquid first).
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Dress and toss: Drizzle the dressing over the salad and toss gently to coat. Aim for even coverage but don’t drown it—the pickles also add moisture and brightness.
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Finish with toppings: Add sliced avocado, toasted peanuts, and a squeeze of fresh lime.
Taste and adjust seasoning with a splash of soy sauce or extra sriracha if you like.
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Serve immediately: This salad is best with crisp greens and warm or room-temperature protein for contrast.
What Makes This Special
This salad balances sweet, sour, salty, and spicy the way a good banh mi does, but with more greens and crunch. The quick-pickled carrots and daikon bring a zesty snap that wakes up the whole bowl.
Herbs like cilantro and mint add freshness, while a creamy sriracha-lime dressing ties it all together. You can keep it vegetarian or add chicken, tofu, shrimp, or pork—whatever you have works. It’s a flexible, meal-prep-friendly recipe that still feels exciting each time you eat it.
What You’ll Need
- Greens: Romaine, shredded cabbage, or a mix
- Herbs: Fresh cilantro and mint
- Quick Pickles:
- 1 cup julienned carrots
- 1 cup julienned daikon radish (or regular radish if needed)
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons warm water
- Protein (choose one):
- 2 cups shredded rotisserie chicken
- or 14 oz firm tofu, pressed and cubed
- or 12 oz shrimp, peeled and cooked
- or thin-sliced pork or steak, cooked
- Fresh Veggies: Sliced cucumber, thinly sliced jalapeño, thinly sliced red onion
- Extras: Sliced avocado, toasted peanuts, lime wedges
- Dressing:
- 3 tablespoons mayonnaise (or Greek yogurt for lighter)
- 1 tablespoon sriracha (adjust to taste)
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce or tamari
- 1 teaspoon honey or sugar
- 1 teaspoon sesame oil
- 1 small garlic clove, grated
Step-by-Step Instructions
- Make the quick pickles: In a bowl, whisk rice vinegar, sugar, salt, and warm water until dissolved.
Add carrots and daikon. Toss and let sit for at least 15 minutes, stirring once. Longer is better—30 minutes to an hour gives extra flavor.
- Prep the greens and herbs: Chop romaine or cabbage into bite-size pieces.
Rinse and dry cilantro and mint, then roughly chop. Keep them separate until you assemble.
- Mix the dressing: In a small bowl, whisk mayonnaise, sriracha, lime juice, soy sauce, honey, sesame oil, and grated garlic. Taste and adjust—add more lime for brightness, more sriracha for heat, or a pinch more honey for balance.
- Cook or prep the protein: If using rotisserie chicken, shred it.
For tofu, pan-sear in a little oil until golden on all sides and season lightly with soy sauce and pepper. For shrimp, cook quickly in a skillet with a pinch of salt and pepper. Let the protein cool slightly so it doesn’t wilt the greens.
- Slice the add-ins: Thinly slice cucumber, jalapeño, and red onion.
If you prefer less bite, soak the onion slices in cold water for 10 minutes and drain.
- Assemble the salad: In a large bowl, layer greens, herbs, cucumber, jalapeño, and onion. Top with protein and a generous scoop of the pickled carrots and daikon (drain excess liquid first).
- Dress and toss: Drizzle the dressing over the salad and toss gently to coat. Aim for even coverage but don’t drown it—the pickles also add moisture and brightness.
- Finish with toppings: Add sliced avocado, toasted peanuts, and a squeeze of fresh lime.
Taste and adjust seasoning with a splash of soy sauce or extra sriracha if you like.
- Serve immediately: This salad is best with crisp greens and warm or room-temperature protein for contrast.
How to Store
- Store components separately: Keep greens, herbs, pickles, protein, and dressing in separate containers. This prevents sogginess.
- Fridge life: Quick pickles last 5–7 days. Greens and herbs stay fresh 3–4 days if dry.
Cooked protein keeps 3–4 days. Dressing lasts up to a week.
- Meal prep tip: Portion everything into containers and add dressing just before eating. Bring lime wedges to freshen it up.
- Avocado: Slice right before serving to avoid browning, or store with lime juice and plastic wrap pressed to the surface.
Health Benefits
- High in fiber: Cabbage, carrots, and greens support digestion and keep you fuller longer.
- Balanced macros: Lean protein plus healthy fats from avocado and peanuts make it satisfying without feeling heavy.
- Rich in micronutrients: Herbs provide antioxidants, while carrots and daikon bring vitamin A, vitamin C, and potassium.
- Lower refined carbs: Skipping the baguette keeps this lighter while still delivering bold flavor.
- Customizable for dietary needs: Use tofu for a plant-based option, tamari for gluten-free, and yogurt-based dressing for lower calories.
What Not to Do
- Don’t skip the pickles: They’re essential to the banh mi flavor and only take minutes.
- Don’t overdress the salad: Start with less; you can always add more.
Too much dressing mutes the fresh flavors.
- Don’t use wet greens: Dry them well so the dressing clings and the salad stays crisp.
- Don’t forget the herbs: Cilantro and mint are key to the fresh, layered taste.
- Don’t add hot protein directly: Let it cool slightly so it doesn’t wilt the greens.
Alternatives
- Vegan: Use crispy tofu or tempeh. Swap mayonnaise for vegan mayo. Check that your sriracha is vegan.
- Low-carb: Use extra cabbage and skip the honey in the dressing.
Add more avocado and peanuts for fullness.
- Spice level: Reduce or omit jalapeño and sriracha for mild; add chili crisp or extra sriracha for heat.
- No daikon: Use regular radishes or extra carrots. You’ll still get crunch and tang.
- Protein swaps: Lemongrass chicken, five-spice pork, or grilled shrimp add great flavor and keep the banh mi spirit.
- Dressing twist: Add a teaspoon of fish sauce for extra depth, or swap lime for rice vinegar if that’s what you have.
FAQ
Can I make the pickles ahead of time?
Yes. Quick pickles taste even better the next day and keep for up to a week in the fridge.
Store them in a jar with enough liquid to cover.
What if I don’t like cilantro?
Use more mint and add Thai basil if you can find it. Plain basil works too, or just stick with mint for a fresh finish.
How can I make it more filling?
Add extra protein, avocado, or a handful of cooked rice or rice noodles. Rice noodles keep the banh mi vibe while staying light.
Is there a gluten-free option?
Yes.
Use tamari or coconut aminos instead of soy sauce and confirm your sriracha is gluten-free. Everything else is naturally gluten-free.
Can I use a different dressing?
Absolutely. A light sesame-lime vinaigrette or a fish sauce–lime dressing also works.
Adjust salt and sweetness to balance the pickles.
How spicy is this?
Moderately spicy with the listed sriracha and jalapeño. You control the heat—start small and add more to taste.
What protein works best for meal prep?
Shredded chicken and tofu both hold up well for a few days. Keep them separate from the greens and add just before eating.
Final Thoughts
Banh Mi Salad is all about contrast—crisp veggies, bright pickles, tender protein, and a creamy, zesty dressing.
It’s quick to make, easy to tweak, and perfect for busy days. Prep the pickles and dressing ahead, then assemble when you’re hungry. With a squeeze of lime and a handful of herbs, it tastes fresh every time.
If you love the flavors of banh mi, this bowl gives you everything you want in a lighter, crunchy package.
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