The surplus chicken, pickled vegetables and marinade from banh mi can be transformed into a salad—in just 15 minutes. More Salads with Meat
In a large bowl, whisk the reserved chicken marinade with the vegetable oil. Add the cabbage, chicken, shallot, pickled carrots and daikon and chopped mint and cilantro and toss well. Season with salt and pepper, garnish with the cilantro sprigs and serve.