Banh Mi Salad

All the flavors of a classic Banh mi, transformed into a fresh, crunchy salad that’s quick to assemble and full of flavor.

Ingredients

Quick pickled carrot and daikon:

• 1 large carrot

• 1 small daikon

• 1/4 cup sugar

• 1 Tbsp salt

• 1 cup water

• 1/4 cup rice wine vinegar

Crispy Tofu:

• 1 lb extra firm tofu

• 4 Tbsp hoisin

• 1 Tbsp soy sauce

• 1 Tbsp neutral oil

• 1 tsp Sriracha

• 1 tsp garlic powder

Salad ingredients:

• 4 cups grilling greens

• 1/2 English cucumber, thinly sliced

• 1 jalapeno, thinly sliced*

• 1/4 cup cilantro or cilantro microgreens

Dressing:

• 1/2 cup mayo (use Kewpie mayo if you have it)

• 2 Tbsp pickling liquid from the carrots and daikon

*Adjust jalapeno to taste; remove seeds and white pith for less heat.

Instructions

1. Peel carrot and daikon into thin ribbons using a vegetable peeler.

2. Massage sugar and salt into the ribbons.

3. Cover with water and rice wine vinegar and let sit for at least 1 hour (longer for more flavor).

4. Preheat oven to 400°F.

5. Press tofu between paper towels, or squeeze with your hands to remove excess liquid.

6. Crumble tofu into large pieces.

7. Mix tofu with hoisin, soy sauce, Sriracha, oil, and garlic powder.

8. Spread tofu evenly on a parchment-lined baking sheet.

9. Roast for about 25 minutes, tossing once or twice, until crispy.

10. Mix mayo and 2 Tbsp of pickling liquid to make the dressing.

11. Assemble the salad: lay out grilling greens.

12. Top with cucumber slices and jalapeno, then drizzle with some dressing.

13. Add pickled carrot and daikon.

14. Add crispy tofu and drizzle with more dressing.

15. Top with micro cilantro and serve immediately.

Area 2 Farms for Locals

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