Banh Mi Meatball Salad

This is a quick and healthy dinner packed with lots of flavor.


  • 1/2 c rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 c grated carrot
  • 1/2 large diakon, grated
  • 3 shallots, sliced thin
  • 1 – 8 oz baguette, cut into 1 inch pieces
  • 2 TBSP vegetable oil
  • 1 lb ground beef
  • 1 TBSP garlic, minced
  • 1/4 tsp red chili flakes
  • 1-2 tsp pepper
  • 1 TBSP fish sauce
  • 1 1/2 lb romaine, torn into bite size pieces
  • 1 cucumber, sliced thin
  • 1/2 c chopped cilantro and mint
  • Lime wedges

Whisk vinegar, sugar and 1/2 tsp salt in a medium bowl. Add carrots, daikon and shallots and toss gently. Refrigerate for at least 30 min. 

Heat oven to 450. Put the bread on a baking sheet and bake until lightly toasted. 

Combine beef, garlic, red pepper flakes, fish sauce and 1/4 tsp salt. Shape into meatballs, place on a pan sprayed with olive oil. Bake until brown 8 – 12 minutes. 

Combine lettuce, pickles, bread and cucumber in a large bowl, toss with 1 TBSP oil. Divide among bowls and garnish with meatballs, cilanto and mint.


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