Vietnamese Bun Cha Salad (Paleo, Whole30, Gluten-free)
This bright and flavorful bun cha salad is the perfect healthy meal - and fancy enough for a dinner party! I consider this the perfect meal for entertaining!
3scallions1 cup chopped - use only green parts for Low FODMAP
For Serving:
6lime wedges
⅓cupmayonnaisePrimal Kitchens Chipotle Mayo or homemade mayo, thin it out with some of the pickling liquid to make a dressing if desired
Instructions
Cut the carrots and radishes into matchsticks, or use a julienne peeler. (To save time, you can also grate them!). Place in a large shallow dish with the sliced jalapeño, and add the rice vinegar and coconut aminos or honey. Cover and set aside to "pickle" for 30 minutes if possible. (You can also shove them into a jar and cover them with the pickling liquid.)
Assemble your salad! Combine the chopped herbs in a bowl for easy grabbing, slice the lime into wedges, and feel free to thin out the mayo with a little of the pickling liquid (or water) if you prefer a dressing consistency. I recommend dividing the arugula among the bowls and placing the remaining ingredients on the table so everyone can make their own.
Dig in!
Notes
Save some chopping by using your food processor to shred the quick pickled veggies.