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Mixed Vegetables Bahn Mi


Sweet and sour, cool and crunchy, this veggie-filled fare feels light but fills you up

Prep: 25 minutes
Cook: 5 minutes
Serves: 4

• 1 jumbo carrot, cut into matchsticks (about 1 1/2 cups)
• 1/2 TBSP sugar
• 1/4 tsp kosher salt
• 1 TBSP distilled white vinegar
• 1 14-oz can cut or sliced hearts of palm, drained
• 1 TBSP extra-virgin olive oil
• 1 TBSP lime juice
• 1 crusty but soft baguette (about 20 inches or 12 oz.), cut crosswise into 4 pieces, split horizontally and lightly toasted or whole grain pita bread
• 2 Persian cucumbers, thinly sliced lengthwise
• 1 6-oz Hass avocado, sliced
• 1/4 cup bread-and-butter pickle slices
• 1 small jalapeño, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/2 cup loosely packed cilantro leaves

1. In a large skillet, combine carrot, sugar, salt and vinegar; cook over medium heat, stirring occasionally, until sugar has dissolved 2 to 3 minutes. Spread out on a plate and refrigerate until chilled.

2. In a min food processor, puree hearts of palm on cut sides (reserve remaining spread). Arrange cucumbers on bottom half, followed by avocado, pickles, jalapeño, onion, carrot and cilantro. Close sandwiches and serve.

PER SERVING:
398 calories/ 13 g fat (2g sat)/ 6g fiber/ 13g protein/ 66g carbs