Vietnamese Banh Mi Bowl With Sriracha-Lime Dressing
- 20m Prep Time
- 5m Cook Time
- 25m Ready In
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
- 118 ml apple cider vinegar
- 29.6 ml pure maple syrup
- 118 ml julienned carrot
- 118 ml thinly sliced cucumber
- 1.23 ml sea salt
- 473 ml chopped green or red cabbage
- 237 ml chopped bok choy
- 237 ml julienned cucumber
- 118 ml fresh cilantro leaves
- 59.1 ml chopped fresh mint
- 59.1 ml chopped fresh basil
- 59.1 ml thinly sliced green onion (green parts only)
- 59.1 ml toasted peanuts or almonds, roughly chopped optional
- 1 jalapeño pepper seeded and sliced
- 118 ml Sriracha-Lime Dressing
- 0.5 medium lemon halved
- 44.4 ml freshly squeezed lime juice
- 29.6 ml tamari
- 29.6 ml water
- 14.8 ml sriracha
- 14.8 ml pure maple syrup
- 4.93 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml apple cider vinegar
- 29.6 ml pure maple syrup
- 118 ml julienned carrot
- 118 ml thinly sliced cucumber
- 1.23 ml sea salt
- 473 ml chopped green or red cabbage
- 237 ml chopped bok choy
- 237 ml julienned cucumber
- 118 ml fresh cilantro leaves
- 59.1 ml chopped fresh mint
- 59.1 ml chopped fresh basil
- 59.1 ml thinly sliced green onion (green parts only)
- 118 ml Sriracha-Lime Dressing
- 44.4 ml freshly squeezed lime juice
- 29.6 ml tamari
- 29.6 ml water
- 14.8 ml sriracha
- 14.8 ml pure maple syrup
- 4.93 ml minced peeled fresh ginger
- sea salt
- freshly ground black pepper
Prepare
- 59.1 ml toasted peanuts or almonds, roughly chopped, optional
- 1 jalapeño pepper, seeded and sliced
- Halve 0.5 medium lemon
- Mince 1 clove garlic
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.