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Banh Mi Salad

Many thanks to CSA Member – Denise Alvarez for sharing this recipe this week.  As you know we love to hear from you.


1 pound of pork loin, sliced into 1/2-inch pieces
3 garlic cloves, thinly sliced or pressed
2 tablespoons fish sauce (found in the Asian section of grocery stores)
1 teaspoon black pepper
5 cups grated cabbage
1 cup grated carrot
1 to 2 cups thinly sliced or chopped cucumber
2 green onions, chopped
Handful of mint and cilantro leaves, torn into pieces
Optional: jalapeno and radish, thinly sliced
1/4 cup mayonnaise
2 tablespoons unseasoned rice vinegar (fresh lime juice can be substituted)


Combine pork, garlic, fish sauce and black pepper in a sealed bag or container. Marinate while you prepare the rest of the ingredients, or longer if possible.

In a small bowl, whisk together mayo and vinegar. If you like a lot of dressing on your salad, double the amounts used. Set aside.

Combine all the vegetables and herbs in a large bowl.

Heat several tablespoons of olive oil or coconut oil in a large cast iron skillet over medium-high heat, add the pork, searing for 3-4 minutes on each side.

Remove from the pan. Slice the medallions of pork into thin strips and mix with the salad ingredients.

Pour dressing on top. Toss well and serve.

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