Holidays are notorious for leaving people feeling over fed and bloated. This may contribute to the reason why many New Year's resolutions are based around detoxing and clean eating. I know I was craving fresh vegetables after stuffing my face with sweets for the past week, so I made a bahn mi sandwich without the bread.
I love bahn mi sandwiches but even when made vegan, they aren’t the healthiest option. They are generally served on a hearty, filling bread that is covered in mayo. To make a lighter, healthier version of this, I swapped out the bread for rice and the mayo with a sriracha vinegarette dressing. This made it possible to retain all of the flavors of the bahn mi sandwich without the bulk. I didn’t feel a need to add any sort of mock meat because it’s already packed with flavor but you could add some seitan or even avocado if you wanted to add a little more substance.
YIELDS
1-2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup cooked brown rice
- 1/2 cup shredded purple cabbage
- 1/2 cup kimchi
- 1/2 cup arugula
- 1/2 cup fresh cilantro
- 1/2 cup cucumber, sliced lengthwise
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tbsp sriracha hot sauce
- 1/4 tsp garlic powder
- salt and pepper to taste
- diced scallions (for topping)
- 1/2 lime, juice only
- 1 cup cooked brown rice
- 1/2 cup shredded purple cabbage
- 1/2 cup kimchi
- 1/2 cup arugula
- 1/2 cup fresh cilantro
- 1/2 cup cucumber, sliced lengthwise
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/8 cup sriracha hot sauce
- 1/4 tsp garlic powder
- to taste salt + pepper to taste
- to top diced scallions to top
- to top juice from 1/2 lime
Directions
1 Prepare rice according to package. Add about 1 cup of the cooked rice to a bowl.
2. Arrange the cabbage, kimchi, arugula, cucumber, and cilantro around the rice.
3. In a small bowl, whisk together the oil, vinegar, sriracha, and spices to make the dressing.
4. Pour dressing over salad and top with scallions and lime juice.
