Banh MI Salad
Servings
4Servings
Servings
4Servings
Ingredients
  • 1cup brown and wild rice mix
  • 8cups spring mix
  • 1/2cup chopped mint
  • 1/2cup chopped cilantro
Quick pickle
  • 1cup julienned carrots
  • 1cup julienned daikon
  • 2 Tbsp rice vinegar
  • 1tsp brown sugar
  • 1 limezested and juiced
Mushrooms
  • 3 garlic clovespeeled and crushed
  • 2tsp low-sodium soy sauce or tamari
  • 1 Tbsp grated gingerroot
  • 2tsp lemongrass paste
  • 1/2tsp Chinese five-spice powder
  • 1/2tsp ground coriander
  • 2tsp sesame oil
  • 16oz oyster mushrooms
Dressing
  • 1/2cup Plain yogurt
  • 1tsp low-sodium soy sauce or tamari
  • 1tsp Sriracha
  • 1tsp maple syrup
  • 1 limejuiced
Instructions
  1. Cook rice according to package instructions.
  2. In medium glass bowl, combine quick pickle ingredients, stir to coat, and set aside, stirring occasionally to distribute flavor evenly.
  3. In small glass bowl, mix sesame oil, garlic, soy sauce, ginger, lemongrass paste, Chinese five-spice powder, and coriander, set aside.
  4. In large frying pan over medium-high heat, add oil and mushrooms; cook mushrooms until they start to brown, about 10 minutes, stirring occasionally. Add in spice mixture and stir to combine, then cook an additional 5 minutes.
  5. Meanwhile, in small bowl, mix dressing ingredients.
  6. To assemble, divide spring mix into 4 bowls, add rice, pickled vegetables, and mushrooms; drizzle with dressing, and top with mint and cilantro.
Recipe Notes

Per serving: 283 calories; 9 g protein; 4 total fats (1 sat. fat); total carbohydrates (53 g sugars, 6 fiber); 286 mg sodium