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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is one of my husbands favorites. Ingredients:
1 clove garlic, crushed |
1/2 teaspoon salt |
1/4 cup rice wine vinegar |
1 teaspoon sugar |
1/2 cup carrot, peeled and grated |
1/3 cup thinly sliced white onion |
2 tablespoons jalapeno chile, finely chopped |
1 (16 inch) baguette |
4 teaspoons low-fat mayonnaise |
3/4 lb boneless skinless chicken breasts, cooked or 3/4 lb pork tenderloin |
1 tablespoon fresh lime juice |
1/2 teaspoon five-spice powder |
1/2 cup fresh cilantro |
Directions:
1. With chef's knife, mash garlic and salt into a paste.
2. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
3. Add carrots, onions and chilies.
4. Toss to coat, set aside.
5. Slice baguette into 4 equal lengths.
6. Split each piece horizontally.
7. Spread cut sides with mayonnaise.
8. Arrange the meat on the 4 bottom halves.
9. Sprinkle with lime juice and 5-spice powder.
10. Top with the carrot salad and a shower of cilantro leaves.
11. Cover with bread tops.
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