- 3 cups finely shredded cabbage (see Notes)
- 1/2 cup finely shredded carrots
- 1/2 cup rice vinegar, divided
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/3 cup thickly sliced green onions (including tops)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh ginger
- 2 teaspoons chopped garlic
- 1/2 teaspoon Chinese five-spice powder
- 4 cups shredded cooked turkey (mostly dark meat)
- 1 thick, light-textured baguette, cut into 4 sections, or 4 long rolls such as bolillos (see Notes)
- About 4 tsp. Asian chili paste
- 1/4 cup fresh cilantro leaves
- calories 542
- caloriesfromfat 23 %
- protein 49 g
- fat 14 g
- satfat 4 g
- carbohydrate 53 g
- fiber 4.4 g
- sodium 966 mg
- cholesterol 123 mg
How to Make It
In a bowl, mix cabbage and carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.
In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Whirl until smooth. Pour mixture into a bowl. Add turkey and mix to coat.
Split baguette sections or bolillos lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 tsp. chili paste on 1 cut side of each. Mound turkey mixture on top, then add on cabbage mixture and cilantro leaves.
Note: Nutritional analysis is per sandwich.
The bagged shredded green cabbage sold as "angel hair" works well for this slaw. Vietnamese subs, called báhn mì, often include a layer of chicken-liver pâté and/or pork cold cuts. Spread some over the chili paste, if you like, before you add the turkey.
Bolillos are Mexican or Salvadoran rolls with a crusty exterior, soft interior, and torpedo shape; find them at Latino bakeries and grocery stores.