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Banh Mi Salad with Lemongrass Shrimp & Shallot Vinaigrette

Recipe courtesy of Healthy Nibbles & Bits

The salad for people who don't do salads

This salad is a deconstructed version of the classic (and tasty) Vietnamese sandwich. Filled with greens, pan-fried lemongrass shrimp, pickled veggies and fresh herbs. Yum!

Yield: 4 servings | Prep Time: 30 minutes | Cook Time: 10 minutes | Total Time: 40 minutes


Pickled Vegetables:

½ cup Holland House®  Organic Apple Cider Vinegar

⅓ cup filtered water

4½ Tbsp. sugar

½ tsp. salt

1 large carrot, sliced, 1-in. matchstick pieces

4-5 radishes, thinly sliced

jalapeño pepper, sliced (optional)


Shallot Vinaigrette:

½ cup olive oil

¼ cup Holland House® Organic Apple Cider Vinegar

1 Tbsp. honey

½ tsp. salt

¼ tsp. ground black pepper

2 Tbsp. shallots, chopped



8-10 baguette slices

Tbsp. of olive oil, a few

pinch of salt


Lemongrass Shrimp:

1½ Tbsp. olive oil

3 cloves garlic, minced

1 Tbsp. ginger, minced

2 Tbsp. lemongrass, grated

¾ lb. shrimp, peeled, deveined

½ tsp. salt



6-8 cups salad greens

fresh herbs, cilantro, basil and mint, chopped

Shop Ingredients


  1. 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.
  2. 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 marinate. The shallots will lose their raw bite the longer you let the vinaigrette sit.
  3. Make the croutons: Preheat the oven to 350°F. 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.
  4. Cook the shrimp: Heat a skillet or pan with ½ Tbsp. 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 minute. Add the shrimp and 1 Tbsp. 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.
  5. Toss the salad: In a large bowl, toss the salad greens, pickled vegetables, shrimp, herbs and croutons with a few Tbsp. 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.