Delicious Veggie Banh Mi Salad: A Flavorful Twist

Introducing Veggie Banh Mi Salad

Whenever I used to have a banh mi salad, it didn’t seem very exciting. But this veggie banh mi salad is a game changer! I've turned it into a delightful mixed salad, all tucked into a fresh baguette. Every ingredient is seasoned and harmoniously blended together. This is truly a vegetarian banh mi worth making!

Ingredients You'll Need

Making this banh mi salad doesn’t require a long list of ingredients. What’s special about it is that it’s packed with veggies, without any meat or cheese (surprising, right?). But if you want, feel free to add in some slices of boiled eggs, grilled chicken, or cold cuts like ham. Honestly, I’ve secretly added cheese to this banh mi a few times!

Main Ingredients:

• Baguette: I prefer whole grain bread for its health benefits, but you can use any bread you like, even wrap it in flatbread for a veggie wrap.
• Seasoning: I stick with a simple vinaigrette made from apple cider vinegar (or any vinegar), extra virgin olive oil, Dijon mustard, and a pinch of salt and pepper.
• Carrot: A small carrot, about 18cm long. While I’m pleased to have a carrot in my banh mi, using half of a larger one works too!
• Baby spinach: I use baby spinach for convenience, but you can substitute with any leafy green you prefer.
• Bean sprouts: I don’t usually use them much, but for this salad, I make a special trip to buy them. They add a fresh crunch without the sogginess of tomatoes!
• Tomato: Helps keep the banh mi moist!
• Beetroot: I use canned beetroot because fresh beets are a commitment I’m not ready to make for this salad. Plus, I love the moisture canned beets provide.
• Avocado: This serves as a substitute for butter, mayonnaise, or cream cheese. It also helps everything stay intact when you take a bite of the sandwich.

Making the Veggie Banh Mi Salad

First, I prepare the salad by mixing the carrot and spinach with the vinaigrette to enhance their flavor and soften them up a bit. I use most of the dressing for the carrots, then just a light coating for the spinach. This way, the spinach gets a nice flavor without soaking up too much dressing.

Next, I let the carrots soften a bit by mixing them with the dressing and setting them aside for about 5 minutes. Don’t let those crunchy carrot pieces ruin your banh mi salad!

For the avocado, I mash it in its skin with a fork, adding a little salt and pepper. If you’re making multiple sandwiches, just scoop the flesh out and mash it in a bowl!

Right before assembling, I’ll toss the spinach in the leftover dressing from before and give it a light coating. Don’t worry, it’s not as tricky as you might think!

Assembling the Banh Mi Salad

First, cut the baguette in half. Spread a generous layer of avocado on both sides of the bread—don’t hold back! Then, layer in the ingredients: slices of tomato, a sprinkle of salt and pepper, spinach, beetroot, carrots (remember to include the juices from the bowl), bean sprouts, and then close it up.

Finally, just dig in and enjoy! This sandwich is not only delicious but also makes you feel great without having to eat bland raw veggies. I’ve already had two today—the one in the video was breakfast, and the one in the photo was lunch!

Conclusion

Honestly, this is a banh mi that’s definitely worth trying. Unlike other sandwiches, this one keeps things interesting. It’s the perfect blend of health and flavor. Give it a try right away!