Vietnamese Banh Mi Bowl With Sriracha-Lime Dressing
20m prep 5m cook 25m ready
A deconstructed banh mi bowl with crisp cabbage, bok choy, pickled carrots, fresh herbs, and a spicy sriracha-lime dressing. This vegan version captures the classic flavors without the bread or meat.
Ingredients
- 1/2 cup apple cider vinegar
- 2 tbsp pure maple syrup
- 1/2 cup julienned carrot
- 1/2 cup thinly sliced cucumber
- 1/4 tsp sea salt
- 2 cup chopped green or red cabbage
- 1 cup chopped bok choy
- 1 cup julienned cucumber
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup thinly sliced green onion (green parts only)
- 1/4 cup toasted peanuts or almonds, roughly chopped optional
- 1 jalapeño pepper seeded and sliced
- 1/2 cup Sriracha-Lime Dressing
- 0.5 medium lemon halved
- 3 tbsp freshly squeezed lime juice
- 2 tbsp tamari
- 2 tbsp water
- 1 tbsp sriracha
- 1 tbsp pure maple syrup
- 1 tsp minced peeled fresh ginger
- 1 clove garlic minced
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 18 of 25 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 360 mg
- Iron: 4.8 mg
- Magnesium: 92.3 mg
- Phosphorus: 222 mg
- Potassium: 1112 mg
- Zinc: 2.12 mg
Let's Cook
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Step 1.
In a small pot, combine ½ cup apple cider vinegar and 2 tablespoons pure maple syrup. Bring to a bare simmer over medium heat, then turn off the heat. Add ½ cup julienned carrot, ½ cup thinly sliced cucumber, and ¼ teaspoon sea salt. Stir occasionally while preparing the remaining ingredients.
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Step 2.
In a small bowl, whisk together 3 tablespoons freshly squeezed lime juice, 2 tablespoons tamari, 2 tablespoons water, 1 tablespoon sriracha, 1 tablespoon pure maple syrup, 1 teaspoon minced peeled fresh ginger, 1 clove minced garlic, a pinch of sea salt, and a pinch of freshly ground black pepper. Taste and adjust seasoning if desired. Set aside.
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Step 3.
Divide evenly between two bowls: 2 cups chopped cabbage, 1 cup chopped bok choy, 1 cup julienned cucumber, ½ cup fresh cilantro leaves, ¼ cup chopped fresh mint, ¼ cup chopped fresh basil, ¼ cup sliced green onion (green parts only), ¼ cup roughly chopped toasted peanuts or almonds (optional), and 1 seeded and sliced jalapeño pepper.
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Step 4.
Top each bowl with the pickled carrot and cucumber mixture. Drizzle with the Sriracha-Lime dressing and garnish with a lemon wedge.
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