Salad: Deconstructed Bahn-Mi Salad

By blum099

The bahn-mi sandwich reconfigured for the salad bowl makes a luscious lunch or light dinner. Use your choice of shredded cabbage or lettuce. This recipe is adapted from Quick-Fix Vegan. (Note: Sriracha sauce is a hot Asian chili sauce sometimes called “Rooster Sauce” because of the rooster on the bottle. Look for it in well-stocked supermarkets or Asian grocers.)

Ingredients

• 1 tablespoon neutral vegetable oil
• 8 ounces seitan or extra-firm tofu, thinly sliced (or reconstituted Soy Curls)
• 2 garlic cloves, minced
• 1 1/2 teaspoons grated fresh ginger
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons sriracha sauce
• 1 teaspoon sugar
• 2 tablespoons rice wine vinegar
• 3 cups finely shredded cabbage or Romaine lettuce
• 1 large carrot, shredded
• 1/2 English cucumber, peeled, seeded and chopped
• 1 cup fresh cilantro leaves
• 1/4 cup minced scallions
• 1/2 French baguette, cut diagonally into 1/2-inch slices
• Vegan mayonnaise (with a little sriracha added, if desired)

Preparation

Step 1

Heat the oil in a skillet over medium heat. Add the seitan or tofu and cook until browned on both sides, about 4 minutes per side. Add the garlic and ginger and cook 1 minute longer. Splash with 1 tablespoon of the soy sauce and set aside to cool.

In a small bowl, combine the remaining 2 tablespoons soy sauce with the hoisin, sriracha, sugar, and vinegar, stirring well to blend. Set aside.

Spread the shredded cabbage or lettuce on a large platter, sprinkle evenly with the shredded carrot, cucumber, cilantro, and scallions. Arrange the cooked seitan or tofu on top and drizzle with the reserved sauce.

Toast the baguette slices and spread with a thin layer of vegan mayo. Arrange the bread around the outside of the salad platter and serve immediately.