Go Back
Banh Mi Salad with Lemongrass Shrimp & Shallot Vinaigrette: the perfect light, healthy lunch! #healthy
No ratings yet
Author: Lisa Lin

Banh Mi Salad with Lemongrass Shrimp & Shallot Vinaigrette

Prep Time30 mins
Cook Time10 mins


Pickled Vegetables

  • 1/2 cup apple cider vinegar
  • 1/3 cup filtered water
  • 4 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 large carrot, sliced into 1-inch matchstick pieces
  • 4 to 5 radishes, thinly sliced
  • a few slices of jalapeño pepper, optional

Shallot Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped shallots


  • 8 to 10 baguette slices
  • a few tablespoons of olive oil
  • pinch of salt

Lemongrass Shrimp

  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons grated lemongrass
  • 3/4 pound shrimp, peeled and deveined
  • 1/2 teaspoon salt


  • 6 to 8 cups salad greens
  • handful of fresh herbs, such as cilantro, basil and mint, chopped


  • Prepare the pickled vegetables: In a medium bowl, mix the vinegar, water, sugar and salt until the sugar dissolves. Add the carrots, radishes and a few slices of jalapeño (if using) and toss to coat the vegetables with the pickling brine. Let the vegetables pickle for at least 30 minutes.
  • Prepare the vinaigrette: Add all of the vinaigrette ingredients into a small jar. Shake the jar to incorporate all the ingredients. Set the vinaigrette aside to let the shallots marinade. The shallots will lose their raw bite the longer you let the vinaigrette sit.
  • Make the croutons: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silicone mats. Cut the baguette slices into cubes. Toss with some olive oil and salt. Spread the bread onto the baking sheet and bake for 13 to 15 minutes, until browned. Let the croutons cool.
  • Cook the shrimp: Heat a skillet or pan with 1/2 tablespoon of olive oil over medium-high heat. Add the garlic, ginger and lemongrass and cook until the spices turn fragrant, about 30 seconds to 1 minutes. Add the shrimp and 1 tablespoon of olive oil and cook for about 3 to 4 minutes before turning them over and cook for another 2 to 3 minutes. Sprinkle the salt on the shrimp and toss to combine. Turn off the heat and let the shrimp cool for about 5 minutes.
  • Toss the salad: In a large bowl, toss the salad greens, pickled vegetables, shrimp, herbs and croutons with a few tablespoons of vinaigrette.  Taste and toss with more vinaigrette, if desired. You'll probably have some vinaigrette left, which will keep in the refrigerator for 1 to 2 weeks. Serve immediately.


NUTRITION INFORMATIONAmount 1/4 of Recipe. (This includes 1/4 of the dressing, but you likely won't use all of it.): Calories: 532, Total Fat 40g, Saturated Fat: 5.7g, Sodium: 1439mg, Cholesterol: 107.2mg, Total Carbohydrate: 30.2g, Dietary Fiber: 2g, Sugar: 21g, Protein 14g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!