- For the Do Chau:
- 1/2 cup spiralized or julienned carrots
- 1/2 cup spiralized or julienned daikon
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/4 cup cane sugar
- 1 1/2 tablespoon sea salt
- 1/4 teaspoon black pepper
- For the Banh Mi:
- 1 baguette, cut in half
- 1 eggplant
- 1 red pepper, julienned
- 1 cucumber, julienned
- 1/4 cup sliced scallions
- 1 avocado
- 1 tablespoon grated ginger
- 1 tablepoon minced garlic
- 4 tablespoons extra virgin olive oil
- to taste lemon juice
- to taste salt & pepper
- handful fresh cilantro
2. In a large skillet, heat 4 tablespoons of olive oil over medium-low heat. Add the garlic and ginger and stir.
3. Slice the eggplant in to strips lengthwise, the length of the baugette. Lay these in the pan with the oil, making sure to coat both sides. Cook for 5 minutes, then flip and cook for another 5 minutes, until soft. Season with salt and pepper.
4. While the eggplant is cooking, julienne the red pepper and cucumber and toss together in a bowl. Slice open the avocado and mash into a bowl with lemon juice, salt, and pepper.
5. To assemble the sandwich, cut the baguette in half, and then slice it open horizontally. Start by laying the do chau slaw on the bottom, spreading the avocado on top, and adding the eggplant in the middle. Top with the peppers and cucumbers, scallions, and cilantro.
Also by Lauren: Maca Mexican Chocolate-Covered Strawberries
Related: Vegan Lentil Sloppy Joes (Video)
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Photo: Lauren Sacerdote