Banh Mi Salad

Homemade pickled radish, carrots, and jalapenos.

Shredded veggies.

Pulled chicken.

If Banh Mi ever came in the form of a salad - this is it!

The pickles are inspired by Eva Tolenko.  Although she calls them Taco Pickles, they screamed Banh Mi when I saw them.  I used a mandolin slicer to cut the veggies and let them sit overnight.  Feel free to let them sit longer and they should stay good in the fridge for about a month.

Of course my favorite kale and cabbage salad combo made the base to this one, for some extra crunch and flavor I also added chopped celery.

For those of you who have never made pulled chicken before - don't worry, neither had I!

I compared a few recipes and the general method is to sear the chicken for a few minutes on each side, then to cover it with liquid and simmer it until it is done cooking.  The chicken will absorb any flavors that are in the liquid you use soy sauce, ginger, and garlic are great easy choices for this flavor fusion!

Pulled Pickle Salad

Ingredients

For the Pickles

• 1 small carrot, peeled
• 3 jalapenos
• 4 radishes
• 1/4 c boiling water
• 1 T sugar
• 2 t salt
• 1/2 c vinegar
• 1/4 t coriander

For the Chicken

• 1 lb chicken thighs, fat trimmed off
• 3 T oil
• 2 cloves garlic
• 3 T soy sauce
• 1 lime, juiced
• 1/4 t red pepper
• 1/4 t smoked sea salt

For the Salad

• 4 large leaves kale, de-ribbed and thinly chopped
• 1/2 sm purple cabbage, thinly sliced with mandolin or knife
• 2 ribs celery, sliced

For the Dressing

• 1/4 c cilantro
• 2 limes, juiced
• 2 T oil or tahini
• Salt and pepper to taste

Optional Garnish: fresh cilantro, sprinkling of sesame oil

Combine

1. Slice the carrots, jalapenos, and radishes into coins and stuff into a clean mason jar.
2. Boil water, dissolve the sugar and salt in the water, then stir in the vinegar and coriander.
3. Pour as much of the vinegar mixture into the mason jar.  If you have space, add extra vinegar then let the pickles sit overnight.
4. Trim the fat off your chicken thighs and heat some oil in a large sauce pan or pot.  Sear the chicken on each side for a few minutes, adding the garlic to the pan halfway through.
5. Add the soy sauce, lime juice, red pepper, and sea salt to the pan then cover the chicken the rest of the way with water.  Bring to a boil then simmer for 10-15 minutes until the chicken is cooked through.
6. Put the chicken in a bowl and use two sturdy forks to pull all of the meat away from the bones and shred into pieces.
7. While you wait for the chicken to cook, chop your kale and slice your cabbage and celery.
8. Puree the ingredients for the dressing in a blender then toss with the kale mixture until well coated.
9. Top with pickles, pulled chicken, fresh cilantro, a sprinkling of sesame oil, and enjoy!