#TBT Recipe: Banh Mi Slaw
Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.
This is one of those recipes I’ve made a few times a year and, each time, keep telling myself that I need to make this more often.
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Banh Mi Slaw
This is a daikon slaw courtesy of Mark Bittman. According to Wikipedia, the term Banh Mi actually refers to a Vietnamese bread, but has been expanded to the type of sandwiches that use that bread. These sandwiches are often topped with a slaw that’s similar to this recipe. It’s really terrific and is easy to make. I made a double portion and served it with a dynamite Thai Grilled Beef Salad and we ended up eating almost half of the slaw while waiting for the steak to cook. It was that good.1 pound daikon radishes
1/2 pound carrots
1 tablespoon salt
1/4 cup mayonnaise
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon or more Sriracha sauce
1/2 cup fresh cilantro leaves, plus extra for garnishing
1/4 cup chopped scallions.
- Shred daikon radishes and carrots.
- Toss with salt and let sit in a colander in the sink for 15 minutes or longer; rinse, drain and pat dry.
- Whisk together mayonnaise, rice vinegar, sesame oil, sugar and Sriracha sauce.
- Toss with the daikon and carrots, cilantro leaves and scallions. Garnish with extra cilantro.
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3 comments on “#TBT Recipe: Banh Mi Slaw”
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wine century
Doppel Member, Baby!
You had me at Bahn Mi! Saving this one for future use.
What a great idea!
Whoa. Makes my mouth water.