Don’t forget to rate the recipe, and let me know what you think about this Banh mi Salad with Sriracha Vinaigrette in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
Author:Heather Christo from Pure Delicious
Prep Time:25 mins
Cook Time:3 mins
Total Time:28 mins
Yield:4 servings 1x
Sweet and Spicy Pickled Onions
1 large red onion, thinly sliced
1 jalapeno, thinly sliced, with seeds
1 cup rice vinegar
1/2 cup granulated beet sugar
1/2 teaspoon kosher salt
1 garlic clove
2 tablespoons Sriracha
1/4 cup rice vinegar
1/4 cup vegetable oil
2 tablespoons honey
6 cups mixed greens
1/2 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh cilantro leaves
2 cups cooked Adzuki beans, optional
1 cup carrot ribbons (made with a peeler)
1 cup thin bell pepper strips
1 Persian cucumber, sliced thin, optional
Make the pickled onions
Place the onion and jalapeño slices in a heatproof medium bowl.
In a small pot combine the vinegar, sugar and salt. Bring to a simmer over medium heat and cook, stirring, until the sugar has dissolved, about 2 minutes.
Pour the vinegar mixture over the onion and jalapeño slices. Cover the bowl with plastic wrap and set aside for at least 25 minutes. (These can be kept in the refrigerator for up to 5 days.)
Make the Sriracha Vinaigrette
In a blender, combine the garlic, Sriracha, vinegar, vegetable oil and honey. Puree until smooth and then season with salt. Set aside.
Build the salad
In a large bowl or on a platter combine the mixed greens, mint and cilantro. Top with the Adzuki beans, carrot ribbons, bell pepper strips and cucumber slices. Drizzle the salad with the vinaigrette an toss until well coated and combined. Serve immediately.