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.