Banh Mi Salad Veggie Grill Recipe for Fresh Flavor

If you’re craving a vibrant, fresh, and flavorful dish that combines the best of Vietnamese-inspired flavors with a wholesome veggie grill twist, look no further than this Banh Mi Salad Veggie Grill Recipe.

This recipe takes the iconic elements of the classic banh mi sandwich—crisp vegetables, bright herbs, tangy pickles, and savory marinade—and transforms them into a refreshing, healthy salad that’s perfect for any season.

Whether you’re entertaining guests or just need a quick, nutritious meal, this salad is packed with layers of texture and bold flavors that will keep you coming back for more.

Best of all, this dish is entirely vegetarian-friendly and easy to customize based on your favorite seasonal vegetables or whatever you have on hand. The grilled veggies add a smoky depth that perfectly balances the zingy dressing and crunchy toppings.

Get ready to delight your taste buds with this colorful, nutrient-dense salad that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

This banh mi salad stands out because it merges the best of fresh produce with the smoky, caramelized flavor of grilled vegetables. Unlike traditional banh mi sandwiches, this salad offers a lighter, gluten-free option without sacrificing any of the vibrant flavors.

It’s also incredibly versatile—perfect for meal prep, entertaining, or a quick weekday dinner.

The use of fresh herbs like cilantro and mint, combined with pickled daikon and carrots, creates that unmistakable banh mi tang, while the grilled veggies provide a hearty base. Plus, the dressing is a delicious balance of sweet, sour, and umami that ties it all together beautifully.

Whether you’re a longtime fan of Vietnamese cuisine or just exploring new salad ideas, this recipe is sure to become a staple in your kitchen.

Ingredients

• 2 cups mixed salad greens (such as romaine, spinach, or arugula)
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup sliced bell peppers (red, yellow, or orange)
• 1 cup grilled zucchini slices
• 1 cup grilled eggplant slices
• 1/2 cup pickled daikon radish and carrots (see instructions for quick pickle)
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped roasted peanuts (optional, for crunch)
• 1 avocado, sliced (optional for creaminess)
• 2 tbsp soy sauce or tamari (for marinade)
• 1 tbsp sesame oil (for marinade and dressing)
• 1 tbsp rice vinegar (for marinade and dressing)
• 1 tbsp lime juice (freshly squeezed)
• 1 tsp maple syrup or agave nectar
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• Salt and pepper to taste

Equipment

• Grill or grill pan
• Mixing bowls
• Sharp knife and cutting board
• Vegetable peeler (for daikon and carrots)
• Measuring spoons and cups
• Small jar or bowl for pickling
• Tongs or spatula for grilling
• Salad serving bowl

Instructions

1. Prepare the quick pickled daikon and carrots: Peel and julienne 1/2 cup each of daikon radish and carrots. In a small bowl or jar, combine 1/4 cup rice vinegar, 1 tbsp sugar, and a pinch of salt. Stir until sugar dissolves. Add the vegetables and let them pickle for at least 20 minutes while you prepare the rest.
2. Marinate the veggies for grilling: Slice zucchini and eggplant into 1/4-inch thick rounds. In a medium bowl, mix 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, and 1 clove minced garlic. Toss the zucchini and eggplant slices in the marinade and let sit for 10 minutes.
3. Grill the vegetables: Preheat your grill or grill pan over medium-high heat. Place the marinated zucchini and eggplant on the grill. Cook for 3-4 minutes per side or until tender and slightly charred. Remove and let cool slightly.
4. Prepare the salad base: In a large bowl, combine mixed salad greens, shredded purple cabbage, shredded carrots, sliced cucumber, sliced bell peppers, and thinly sliced red onion.
5. Make the dressing: In a small bowl, whisk together 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp maple syrup, 1 tbsp sesame oil, and a pinch of salt and pepper. Adjust sweetness or acidity to your taste.
6. Assemble the salad: Add the grilled zucchini and eggplant to the salad bowl along with the pickled daikon and carrots (drain excess liquid). Toss gently to combine.
7. Add fresh herbs and toppings: Tear fresh cilantro and mint leaves and sprinkle them over the salad. Add sliced avocado and chopped roasted peanuts for extra creaminess and crunch if using.
8. Drizzle dressing and serve: Pour the dressing over the salad. Toss lightly to coat everything evenly. Serve immediately to enjoy the fresh flavors and textures at their best.

Tips & Variations

For a vegan protein boost, try adding grilled tofu or tempeh marinated in the same soy-ginger mixture.

Switch up the grilled veggies based on seasonality—think asparagus, mushrooms, or sweet corn for variety.

If you prefer a spicier kick, add thinly sliced fresh chili or a dash of your favorite hot sauce to the dressing.

Make the pickled daikon and carrots a day ahead to deepen the flavor, or check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to add some heat.

Nutrition Facts

Serving Suggestions

This banh mi salad is perfect as a light lunch or dinner on its own, but it also pairs wonderfully with other Asian-inspired dishes. Try serving it alongside steamed jasmine rice or vermicelli noodles for a more filling meal.

It complements dishes like fresh spring rolls or Spring Rolls Recipe Vegetarian: Easy, Fresh, and Delicious beautifully.

For an easy appetizer, serve smaller portions of this salad in lettuce cups or rice paper wraps. Leftovers can be stored separately from the dressing for up to two days in the fridge, making it a great option for meal prep.

Conclusion

This Banh Mi Salad Veggie Grill recipe brings together the vibrant flavors and textures of Vietnamese cuisine in a fresh and healthful way. The combination of smoky grilled vegetables, tangy pickles, crisp greens, and aromatic herbs creates a harmonious and satisfying dish that’s both nourishing and delicious.

It’s an excellent choice for those who want to enjoy the essence of banh mi without the bread or meat, making it perfect for vegetarians and anyone seeking a fresh salad option.

By following this recipe, you’ll have a versatile dish ready to impress family and friends or simply enjoy a wholesome meal yourself. Don’t forget to explore other exciting vegetarian recipes like A to Z Vegetarian Recipes for Every Meal and Occasion or energize your meals with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking and bon appétit!

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