Banh Mi Salad

• Meat

  • 1 lb Ground pork

• Produce

  • 1/3 cup Carrot
  • 2 tbsp Cilantro
  • 1 Cucumber
  • 1/3 cup Daikon
  • 3 cloves Garlic
  • 1/2 tsp Ginger
  • 1 Green onion
  • 1 Jalapeno
  • 2 Lime, Juice of Half

• Condiments

  • 2 1/3 tbsp Fish sauce
  • 1/2 tsp Maggi sauce
  • 2 tbsp Sriracha

• Baking & Spices

  • 1/3 cup Cornstarch
  • 1 box Salad spring mix
  • 1/2 tsp Salt
  • 6 tsp Sugar
  • 1 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Oil
  • 2 tbsp Rice wine vinegar
  • 2 tbsp Sesame oil
  • 1 Vegetable oil

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 lb ground pork
• 2 tbs chopped cilantro
• 1 green onion, chopped
• 3 cloves garlic, minced
• 2 tbs fish sauce
• 1 tbs sriracha
• 1 tsp sugar
• ½ tsp salt
• ½ tsp grated ginger
• 1 tsp white pepper
• ⅓ cup cornstarch for dredging
• Vegetable oil for frying
• 1 tbs sesame oil
• 1 tbs sugar
• 1 tbs rice wine vinegar
• Juice of half lime
• ⅓ cup carrot, julienned
• ⅓ cup daikon, julienned
• ½ tsp maggi sauce
• 2 tsp sugar
• 1 tsp fish sauce
• Juice of half lime
• 1 tbs rice wine vinegar
• 1 tbs oil
• 1 tbs sesame oil
• 1 tbs sriracha
• 1 box (5oz.) Salad Spring Mix
• Jalapeno
• Cucumber

Directions

• Combine all the ingredients, except cornstarch, in a bowl.
• Roll into balls and roll in cornstarch to completely cover the surface, refrigerate for 20 minutes.
• Heat 2 inches of vegetable oil in a medium saucepan or a large pot over medium-­high heat. Add meatballs into the hot oil and fry for 5 minutes. Don’t crowd them.
• Remove the meatballs to a paper towel-­lined plate to drain.
• Set aside.
• Combine all ingredients in a jar and refrigerate for 1 hour.
• Combine all ingredients and drizzle over salad.
• Add salad to your plate and top with jalapeno, cucumber, and meatballs.