A healthy and crunchy banh mi salad recipe featuring daikon radish, carrot, cucumber, tofu, and fresh cilantro. Best yet, this shredded daikon & tofu salad is topped with a spicy chili crisp dressing that is out of this world delicious.

A Banh Mi Salad with a Chili Crisp Dressing

We are big fans of banh mi but sometimes we like to enjoy all of the amazing flavor without the bread. Enter this awesome spicy daikon radish and tofu salad!

This salad is extra crunchy with a fun twist- a dressing made with spicy chili crisp. This oil-based condiment makes a terrific salad dressing with the addition of a few ingredients including vinegar. Trust us, you are gonna want to put this dressing on EVERY salad from now on!

Ingredient Spotlight: Daikon Radish

Daikon is a Chinese white radish that can be enjoyed cooked, pickled, or raw like in this salad recipe. It is sometimes referred to as winter radish and is long and tubular in shape.

Daikon is a versatile vegetable because it is mild in flavor (especially compared to the spiciness of a traditional red radish) and has a delicious crunch. For this reason, we recommend enjoying it either raw or quick pickled to preserve its crispiness.

If you can’t find daikon at your local grocery store, we suggest looking at an Asian market. It can usually be found year-round and it has a long shelf life when refrigerated.

WHAT YOU WILL NEED:

Daikon Radish – Tender and mildly spicy, daikon is an amazing radish that is the star of this salad.
Carrot – Crunchy and packed with nutrients, carrots match the texture of the daikon but add a beautiful pop of color.
Cucumber – Fresh and crisp, cucumber brightens up each bite.
Tofu – Protein packed and tender, tofu soaks up the dressing and makes each fork full delightful.
Fresh Cilantro – Chopped cilantro adds an herby punch with a pleasant aroma.
Green Onion – The slight heat of green onion compliments the mild radish making them a dynamic duo.
Chili Crisp Dressing – Last but not least, this dressing can go with countless other recipes but adding it to this salad is an unbeatable combo.

FAQ & Spicy Daikon & Tofu Salad Tips:

Can I use soft or extra firm tofu instead?
- Yes. Any variety of tofu can be used for this recipe but just keep in mind that a softer tofu will break apart easier and may turn into crumbles on your salad instead.

What if I dislike cilantro?
- If you aren’t a fan of cilantro, we recommend using basil instead. Thai basil would be a great replacement if you can find it.
Serving Suggestions
- Serve the Chili Crisp Dressing on the Side – Not only will this please your guests because they will have more control of the amount of oil added to their salad, it will also help preserve the crispiness of your leftovers (if you have any!).
- Add a Side of Crispy Bread – This will help to fill you up and also fully replicate a Bahn Mi Sandwich.
- Add a Bed of Fresh Greens – If you prefer a traditional salad, a bed of greens is always nice.

A Healthy Crunch

Eat your vegetables and enjoy them too with this crunchy daikon and tofu salad. Just don’t forget plenty of the spicy chili crisp dressing! 🌶 Enjoy!

Step-by-Step Instructional Photos:

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Spicy Daikon & Tofu Salad

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Author: Meatless Makeovers
Prep Time: 15 min.
Cook Time: 0 min.
Total Time: 15 min.
Yield: 8 Servings 1x
Category: Salad
Method: Chop
Cuisine: Vietnamese/Chinese Fusion
Diet: Vegan

Print Recipe

Description

A healthy vegan salad featuring daikon radish, tofu, carrot, cucumber, and fresh cilantro topped with a spicy chili crisp dressing.

Ingredients

Scale

Salad:

1 Medium Daikon (Julienned)
2 Medium Carrots (Julienned)
2 Small Persian Cucumbers (Sliced)
3 Green Onions (Sliced)
1/4 Cup Fresh Cilantro (Chopped)
4 oz. Medium Firm Tofu (Cubed)

Dressing:

4 Tbsp Liquid Aminos/ Soy Sauce
2 Tbsps Chili Crisp
3 tsp Rice Vinegar
1 tsp Sesame Seeds (More for Garnish)

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Instructions

Prepare the vegetables as directed above. Using a knife or a julienne peeler, julienne or very thinly slice the carrots and daikon radish and then cut into roughly 2-3 inch strips.
In a large serving bowl, toss the daikon, carrot cucumber, green onion and cilantro until combined.
In a small bowl, mix the dressing ingredients until incorporated completely.
Add the tofu to the salad, being careful not to break it apart.
Serve the salad onto plates and spoon on the dressing to taste (approx 1.5 tsp. per serving). Make sure to stir the dressing while serving to keep it incorporated.
Top with extra sesame seeds, cilantro and green onion. Enjoy!