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Zesty Chicken Banh Mi Rice Salad Boxes with Lime and Cucumber
Vietnamese-inspired chicken rice boxes with quick-pickled carrot, cucumber, herbs, and a light sriracha mayo drizzle.
35 min555 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
555 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 555 kcal |
| Protein | 43g |
| Carbohydrate | 62.4g |
| of which sugars | 11.2g |
| Fat | 19.7g |
| of which saturates | 5.5g |
| Fibre | 6g |
| Salt | 1g |
Cook mode
Prepare the pickled vegetables
Coarsely grate the carrots, thinly slice the cucumber and radishes, and finely slice the spring onions. Put the carrots and radishes in a bowl with 4 tbsp rice vinegar, a pinch of salt, and 1 tsp sugar if you have it. Scrunch lightly with clean hands and leave to pickle while you cook.
Timer: 10 min
Tip: Keep the cucumber separate so it stays crisp in lunch boxes.