Bahn Mi Salad

This salad contains all the flavours that you would associate with a Bahn Mi sub, without the bread.

It makes a light, delicious meal for the end of a hot day.  And no need to turn on that oven to heat the kitchen up further, the meat is simply seared in a pan.  It would also make a good lunch dish, and the vegetables are sturdy enough that they can survive being mixed with the dressing for several hours, so this salad would also be lunch-box friendly.

The eggs in the mayo make this an AIP stage 2 reintroduction.  If you need this recipe to be 100% AIP compliant, omit the mayo and use an olive oil and balsamic vinegar based vinaigrette instead.

The black pepper is a stage 1 reintroduction.

When reintroducing foods on the AIP, I recommend this guide.

Bahn Mi Salad

serves 6


1 1/2 lb pork sliced in to thin slices (we used pork loin)

3 cloves of garlic – crushed

2 tbsp fish sauce (check the ingredients are noting but fish, salt and water)

4 cups thinly shredded cabbage (you can use all white cabbage, all red cabbage or a mixture of the 2.  A mixture looks really pretty!)

2 cups grated carrot

1 cup grated daikon or radish

2 cups thinly sliced cucumber

1 bunch green onions – chopped

1 handful of mint leaves – chopped

1 handful cilantro leaves – chopped

1 handful Thai basil leaves – chopped

1/42cup homemade mayonnaise

4 tbsp fresh lime juice

2-3 tbsp coconut oil

sea salt and freshly ground black pepper to taste (omit the black pepper if strict AIP)


In bowl, mix the pork, garlic and fish sauce, and season well with black pepper.  Marinate while you prepare the remaining ingredients.

In another small bowl, whisk together the mayonnaise and lime juice.  Set aside.

Mix all the vegetables and herbs together in a large bowl.

Heat a little coconut oil in a large skillet over a medium high heat and add the pork.  Sear for 3-4 minutes per side until it is browned and cooked through.  This will need to be done in batches.  As each batch of pork is cooked, remove it from the pan and set aside while the remaining pork is cooked.  Add more coconut oil to the pan as needed.

Once all the pork is cooked, mix it all with the salad ingredients.  Pour the dressing over the salad and mix well.

Serve at once.


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