What you'll be getting:

Banh Mi Sandwiches

Per Serving

80 g braised pork tenderloin (braised in fish sauce, rice vinegar, liquid aminos, garlic, ginger, lime juice, salt and pepper)

50 g cabbage and carrots

50 g cucumbers and peppers

60 g side salad

1.5 T banh mi mayo (avocado oil, fish sauce, rice vinegar, liquid aminos, garlic, ginger, salt and pepper) 

1 T salad dressing

1/4 Big River baguette* 

Equipment needed: mixing bowl. 

 

*Gluten-free flat bread for gf diets

You can heat up the pork if you like, or add it cold, however you prefer. I just pulled mine out and brought it to room temperature. In a mixing bowl add the carrots and cabbage. Toss with the mayo.

Place slaw in the baguette and top with the pork. 

Top with the cucumber and peppers, and cilantro if you like. You don't have to use all the veggies. Any veggies that don't fit in the sandwich will be thrown into the salad. 

Any remaining veggies, throw into the salad mix and toss with the salad dressing. 

This dinner takes about 5 minutes, it's very simple, but is tasty. It's a great dinner for hot days like today. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630