Banh mi bowls: lemongrass pork over greens, no bread required

A banh mi sandwich is really three things stacked together: bright pickled vegetables, herby dressing, and well-seasoned meat. All three survive perfectly well without the baguette. This bowl keeps the parts that matter and lets spring mix do the job the bread used to.

The quick-pickled daikon and carrot are not just crunch. Both vegetables carry vitamin C, and the vinegar in the pickle does its own small amount of digestive work before the meal even starts. Lemongrass, mint, and cilantro round the plate out with real herbs rather than a sprinkle for looks.

Ingredients

For the pork:

• 3 tablespoons avocado oil or coconut oil
• 1 pound pork loin, thinly sliced
• 2 stalks lemongrass, minced
• 3 garlic cloves, minced
• 1 teaspoon sea salt
• 2 tablespoons honey
• 1/2 cup apple cider vinegar
• 2 tablespoons lime juice

For the quick-pickled vegetables:

• 1 daikon radish, julienned
• 1 large carrot, julienned
• 1/4 cup apple cider vinegar
• 1/2 teaspoon sea salt
• 1 teaspoon honey

For the dressing:

• 1/3 cup mint, chopped
• 1/2 cup cilantro, chopped
• 2 tablespoons horseradish root, grated
• 2 tablespoons lime juice
• 1/4 cup avocado or olive oil
• 2 teaspoons fish sauce
• 2 teaspoons honey

For the bowl:

• 8 cups spring mix
• Sliced red radishes, chopped mint, and chopped cilantro, for garnish

Method

• Combine the pork with the lemongrass, garlic, salt, honey, apple cider vinegar, and lime juice in a bowl. Let it marinate at least 20 minutes while you prep the rest.
• Toss the daikon and carrot with the apple cider vinegar, salt, and honey in a separate bowl. Set aside to quick-pickle while the pork marinates.
• Heat the avocado oil in a skillet over medium-high heat. Remove the pork from its marinade and sear 3 to 4 minutes per side, until cooked through.
• Blend or whisk the mint, cilantro, horseradish root, lime juice, oil, fish sauce, and honey together for the dressing.
• Divide the spring mix among bowls. Top with the pork, pickled daikon and carrot, and a drizzle of dressing. Garnish with sliced radish, mint, and cilantro.

*Adapted from wendisaipkitchen.com by Wendi Washington-Hunt*