Bánh mì Salad with Sriracha Vinaigrette

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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

Sriracha Vinaigrette

  • 1 garlic clove
  • 2 tablespoons Sriracha
  • 1/4 cup rice vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons honey
  • Kosher salt


  • 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

  1. Place the onion and jalapeño slices in a heatproof medium bowl.
  2. 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.
  3. 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

  1. 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

  1. 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.
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