Banh Mi Salad

Salad, Vietnamese

Servings: Servings: 4 Source:

Ingredients

For the Pork Meatballs:

1 lb ground pork

2 tbs chopped cilantro

1 green onion chopped

3 cloves garlic minced

2 tbs fish sauce

1 tbs sriracha

1 tsp sugar

1/2 tsp salt

1/2 tsp grated ginger

1 tsp white pepper

1/3 cup cornstarch for dredging

Vegetable oil for frying


For the Carrot Daikon Pickles:

1 tbs sesame oil

1 tbs sugar

1 tbs rice wine vinegar

2 tsp lime juice about 1/2 lime

1/3 cup carrot julienned

1/3 cup daikon radish julienned


For the Salad Dressing:

1/2 tsp maggi sauce

2 tsp sugar

1 tsp fish sauce

2 tsp lime juice about 1/2 lime

1 tbs rice wine vinegar

1 tbs oil

1 tbs sesame oil

1 tbs sriracha


For the Salad:

5 oz salad greens 5oz. Salad Spring Mix

1 Jalapeno sliced

1 Cucumber sliced or julienne

Directions

For the Pork Meatballs:
Combine all the ingredients, except cornstarch, in a bowl.

Roll into approximately 16 balls (1 ounce each) and roll in cornstarch to completely cover the surface, refrigerate for 20 minutes.

Heat 2 inches of vegetable oil in a medium saucepan or a large pot over medium-high heat. Add meatballs into the hot oil and fry for 5 minutes. Don’t crowd them.

Remove the meatballs to a paper towel-lined plate to drain.

Set aside.

For the Carrot Daikon Pickles:
Combine all ingredients in a jar and refrigerate for 1 hour.

For the Salad Dressing:
Combine all ingredients and drizzle over the salad.

For the salad:
Add salad greens to your plate and top with jalapeno, cucumber, and meatballs.

Nutrition

Calories: 491kcal
Carbohydrates: 22g
Protein: 21g
Fat: 34g
Saturated Fat: 10g
Cholesterol: 81mg
Sodium: 1412mg
Potassium: 579mg
Fiber: 1g
Sugar: 8g
Vitamin A: 46.4%
Vitamin C: 31.5%
Calcium: 4.5%
Iron: 8.8%