Banh Mi with Daikon Carrot Slaw

Banh mi is a popular Vietnamese sandwich served by street vendors throughout Southeast Asia. It has a fresh, crunchy and delicious bite and is a great way to use leftover roasted chicken. This slaw is an essential component of a banh mi, but is great as a salad on its own or part of a fish or chicken dinner. Daikon is a type of radish that has a sweet and crunchy bite and is used a lot in Aisan cuisine aka Oriental radish.

Banh Mi with Daikon Carrot Slaw

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Servings

4 Servings

1x2x3x

Ingredients

• 1 large baguette or 4 small baguettes
• 1 cup daikon radish slaw
• ½ cup soy sauce dressing
• 2 sliced jalapenos or sriracha hot sauce
• 4 cucumbers sliced
• ½ cup cilantro leaves
• 3 cups shredded or sliced roasted chicken
• 1 package sliced and dried salami
• 1 daikon cut into matchstick slices
• 1 large carrot cut into matchstick sticks
• ½ cup vinegar
• ½ cup water
• ½ cup sugar
• ¼ cup soy sauce
• 2 tablespoons hoison sauce
• 2 tablespoons lemon juice

Instructions

• Spread mayo on baguette.  Top with round salami. Top with cucumbers, jalapeños, and chicken. Top with soy sauce dressing (recipe below).
• Top with daikon carrot slaw (recipe below) and cilantro.
• Daikon Carrot Slaw
• Simmer vinegar, sugar and water for about 4 minutes so sugar melts into vinegar and water. Cool dressing Pour dressing on top of daikon and carrots. Refrigerate until ready to use.
• Soy Sauce Dressing
• Mix together. Refrigerate until ready to use.
• TIP: If you are trying to cut back on carbs; try this sandwich as a salad. Instead of baguettes, use 2 cups romaine lettuce and top with sandwich ingredients and dress with soy sauce dressing. Alternatively the sandwich can be served in a whole wheat wrap.