Enjoy this twist on the Vietnamese Bahn Mi sandwich by removing the bread to create a salad that is healthy, tangy and satisfying.
Cucumbers, red bell peppers, daikon and carrots are thinly sliced and left to marinate in a pickling liquid of vinegar, sugar and salt. This quick-pickling method leaves them crunchy, which is how I wanted them to be for a salad. You can certainly pickle them longer but know that it will affect the texture.
Cilantro is mixed into the olive oil dressing that lightly coats the arugula, pickled vegetables and beans. You want tangy? That’s what you’re getting here. But that’s where the beans come in!
Randall Beans Great Northern Beans are the perfect accompaniment to this tangy bahn mi salad. While tofu, steak, chicken or pork may typically be on a Vietnamese bahn mi sandwich (like I have for my Steak Bahn Mi Sandwiches recipe), you can easily swap out those extra fat grams and calories for healthy beans. I’m not one to talk about healthy foods, but every now and again Rahul and I need to step away from the heavy proteins and go for a lighter meal.
Want the recipe? Click this link to view the recipe for Bahn Mi Bean Salad!