Pork Bahn Mi Salad with Pickled Carrots
A deliciously light take on this traditional Vietnamese classic! Great to make ahead of time for easy weeknight meals.
Equipment
- Kitchen knife
- Oven
- Small mixing bowl
- Baking Dish
- Cheese Grater could omit and use a knife
Ingredients
For your salad
- 2 large Carrots
- 1/2 cup Apple Cider Vinegar
- 1 large Cucumber
- 1 medium Jalapeno
- 1-2 bunches Fresh Cilantro
- 3-4 handfuls Mixed Greens
For your dressing
- 1/2 cup Mayonaisse
- 2 tbsp Siracha
For your pork
- 1 medium Pork Tenderloin
- 2 cloves Garlic
- 1 tbsp Fresh Ginger Root
- 1/2 cup Soy Sauce or Liquid Aminos
- 2 tbsp Apple Cider or Rice Vinegar
- Salt and Pepper to taste
Instructions
Pork
- Whisk together the minced garlic, ginger, soy sauce, and apple cider vinegar in a small bowl. Add Salt and pepper and drizzle over pork tenderloin in a baking dish.
- Cover pan and bake at 350 for 30-40 minutes, depending on the size of tenderloin and oven. Great to do this step ahead of time! Many will also add some brown sugar to the mix, although for this, sugar is not used.
Salad preparation
- Taking your carrots, grate using the cheese grater or slice thinly matchstick style and add to a small bowl. Add apple cider vinegar, and top off with water (a few tsp), just until the carrots are submerged. Set aside. This can also be done ahead of time and placed in a container in the refrigerator up to a few days ahead of time.
- Mix a quick dressing of mayonnaise, siracha, and a tsp of apple cider vinegar.
- To assemble, plate with a large portion of the mixed greens, topping with slices of pork, sliced cucumber, pickled carrots, sliced jalapeno, and sprigs of cilantro, drizzled with the spicy mayonnaise dressing. Enjoy!