Banh Mi Salad with Honey-Mustard Lime Dressing

 A Banh Mi-inspired Salad tossed with my favorite Honey-Mustard Lime Dressing and topped with a perfectly Poached Egg.


Wait. Don’t reload the page or double-check the link in your browser.

You have come to the right place. But instead of talking about all things sweet, we’re changing the channel for just a couple of minutes today.

Don’t worry, we’ll be back to our regular program soon, but there was no way I couldn’t share this salad with you!


In order for me to post a salad on here, it has got to be out of this world.

Now I’m a sandwich girl through and through. I could eat one pretty much every day for lunch and never grow tired of it. My favorite is a Banh Mi Sandwich. I first tried it last summer with a dear friend at a local place called The Loop and fell head over heels.

I was planning on recreating that very sandwich, but as I was preparing all the veggies, I couldn’t help but make a salad instead. Let me tell you, it was one of the best decisions I made all week :).


In case you are unfamiliar with what exactly a Banh Mi Sandwich is (like I was until about a year ago), here’s what you need to know. It’s a Vietnamese-style sandwich that is typically made up of julienned carrots, English cucumbers, a daikon radish and pork served on top of a baguette and is finished with an Asian sauce.

I kept this salad vegetarian and used Cherry Belle radishes instead of a daikon radish – mainly because I love the taste and color of these tiny radishes and they were more than readily available at our local grocery store. You can use either one you like, of course.


Oh, and that poached egg rounding out the salad? It’s a must. It’s hard to compete with a super yellow and runny yolk bringing extra creaminess and a punch of protein to the salad.

Never poached an egg before? No worries – it’s probably easier than you think. It only takes one or two tries to become a pro. You can thank yourself once you dig in.


Let’s not forgot about the dressing though. It’s my go-to for pretty much any salad and comes together in seconds with the help of a handy dandy mason jar.

Honey, mustard, lime juice, a touch of salt and pepper and a teeny bit of olive oil. Super easy, no explanation needed. It’s amazing.

I tossed some of the baby spinach, arugula, and baby kale with a tablespoon of that wonderful dressing, which serves as a bed for the wonderful toppings. Speaking of which, I used an Asian Trail Mix for an added crunch – as always, feel free to toss in whatever your heart desires. It’s your salad – make it delicious!

Banh Mi Salad with Honey-Mustard Lime Dressing
Serves 1
An amazing salad featuring the flavors of a classic Banh Mi Sandwich. The addition of a poached egg and a super easy homemade dressing will completely fill and satisfy your hunger for lunch or dinner!
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For the salad
  1. 3-4 cups Spring salad mix (spinach, kale, arugula)
  2. 2 medium carrots, julienned
  3. 1/3 of an English cucumber, julienned
  4. 5 Cherry Belle radishes, cut into thin slices
  5. 1/4 cup Asian trail mix, nuts, or dehydrated vegetables
  6. 1 large egg
  7. water and 2 teaspoons distilled vinegar (or juice of half a lime)
For the Honey-Mustard Lime Dressing
  1. 2 tablespoons extra virgin olive oil
  2. 1 tablespoon Dijon mustard
  3. 1 tablespoon honey
  4. juice of half a lime
  5. salt and pepper, to taste
  1. 1. Thoroughly rinse and dry salad mix. Place in a medium bowl. Slice/julienne carrots, cucumber, and radishes. Set aside.
  2. 2. Fill a medium saucepan halfway with water and add the juice of half a lime or 2 teaspoons vinegar. Bring water almost to a boil. Crack egg into a ramekin or small bowl. Right before the water comes to a boil, remove pot from the stove and using a wooden spoon, stir water until it's spinning around (like a whirlpool). Quickly, but carefully, add your egg and cover immediately with the lid. Don't open the lid until 4 minutes have passed.
  3. 3. Meanwhile, prepare the dressing by combining all of the ingredients in a mason jar. With the lid securely locked, shake the jar for 30 seconds. Pour 1 tablespoon of dressing over the salad mix and give it a good toss. Place in a salad bowl and arrange carrots, cucumbers, radishes, Asian trail mix and additional salad on top.
  4. 4. With a slotted spoon, remove egg from the pan and place in the middle of the salad. Cut egg open, drizzle with additional dressing and enjoy immediately.
  1. The dressing yields enough for two servings and can be stored in the fridge for up to 1 week.
Deliciously Yum!



32 thoughts on “Banh Mi Salad with Honey-Mustard Lime Dressing

    • Thank you so much, Genevieve! So glad this salad brings back some memories :). I’d be amazing to have a Banh Mi Sandwich in Vietnam – so jealous. I bet it was incredible!

    • Thank you, Alyssa. I had the best time turning my favorite sandwich into a salad :). I am totally with you – Asian Trail Mix is the best and so is the dressing! I love how easy and extremely delicious it is.

  1. You can change the channel anytime if it involves salads like this! This is amazing, friend! I’m more of a sandwich girl myself, too, but this salad is so colorful I think it’d be hard to resist. Especially with that dressing drizzled all over it!

    I’d never even heard of daikon radishes until last summer. My husband is an agronomist, and he did some research trials on cover crops (crops grown to protect and enrich soil). One of the cover crops he used was daikon radishes. My oldest son helped him pull a few from the ground, and they were HUGE…almost as big as he was!

    • This salad can definitely hold up against a sandwich. A good and yummy bowl of veggies drizzled with an amazing dressing is hard to beat!

      Oh my gosh. A huge radish like that could make for hundreds of delicious sandwiches and salads. So interesting!!

  2. Oh this is definitely my kind of salad! And with the poached egg …. can I tell you how much I love an egg on top of just about everything???? Have a wonderful weekend friend!

    • I have been obsessed with topping pretty much everything with an egg lately – it’s soooo good! I can’t get enough :). Thanks, Ashley. Hope you have an amazing weekend too, dear!

  3. This salad is gorgeous Kathi! I grew up eating Banh Mi sandwiches and I love love love this creative twist to make it into a salad – it sounds fantastic – pinning 🙂

    • Thank you, Kelly. I wish I grew up eating Banh Mi Sandwiches. It seriously changed my taste buds at first bite :). And thank you so much for pinning, too!

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