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Spiralized Banh Mi Salad with Vegetarian Meatballs

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins


  • For the pickled vegetables:
  • 1 cup apple cider vinegar
  • 2 tablespoons honey
  • 3 teaspoons kosher salt
  • 1 large English seedless cucumber
  • 1 medium daikon peeled, Blade D, noodles trimmed
  • 1 large carrot peeled, Blade D, noodles trimmed
  • For the meatballs:
  • ½ cup dried brown lentils rinsed
  • 1 bay leaf
  • 8 ounces white mushrooms trimmed and roughly chopped
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 2 garlic cloves minced
  • ½ cup low-sodium vegetable broth
  • 1 tablespoon soy sauce
  • ½ cup rolled oats I use Bob’s Red Mill
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried rosemary
  • salt and pepper
  • For the salad:
  • 8 cups chopped bibb lettuce
  • For the dressing:
  • ½ cup coconut cream or Greek yogurt
  • 1 tablespoon chipotle sauce or sriracha
  • 1 tablespoon lime juice


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • In the bottom of a large mixing bowl, whisk together the apple cider vinegar, honey, and salt. Set aside. Spiralize the cucumber on Blade A, using light pressure to make a thinner ribbon noodle. Place the daikon, carrot, and cucumber in the large bowl and toss well to combine. Cover and place in the refrigerator, tossing every 20 minutes.
  • In a small saucepan, combine the lentils, bay leaf, and 1 cup water. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 to 30 minutes, slightly overcooking the lentils. Remove from heat, drain, and set aside to cool for about 5 minutes. Remove and discard the bay leaf.
  • Transfer the lentils to a food processor, add the mushrooms, and pulse until roughly chopped.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the red pepper flakes and garlic and cook, stirring continuously, for 30 seconds or until fragrant. Stir in the lentil-mushroom mixture and cook for 3 to 5 minutes or until browned. Stir in the broth, soy sauce, oats, basil, oregano, dried parsley, and rosemary. Cook until the liquid has been completely absorbed. Season with salt and pepper. Remove the pan from the heat and set aside to cool for about 5 minutes.
  • Using your hands, form the mixture into about twelve 1.5 inch balls. Place on the prepared baking sheet, spacing them apart. Bake for 40 minutes or until browned and are firm.
  • While meatballs cook, prepare the dressing: in a small bowl, whisk together the Greek yogurt, chipotle sauce, and lime juice. Set aside.
  • When meatballs are ready, remove from oven and let cool while you prepare the salads. Per salad, place down two cups of Bibb lettuce as a base. Top with pickled vegetables (make sure to drain the vegetables first) and cilantro. Add the vegetarian meatballs and drizzle with the prepared sauce.

Recipe Notes

Per serving (1 out of 4) - Calories: 265, Fat: 9g, Saturday Fat: 1g, Carbs: 37g, Fiber: 13g, Sugars: 9g, Protein: 13g, Sodium: 345mg