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How to Make It

Step 1

AT HOME:

Step 2

Pack split sandwich rolls or baguettes; Asian red chili paste; salad mix or shredded cabbage; sliced red onion; sliced cucumber; fresh cilantro; and deli meats such as ham or chicken.

Step 3

Marinate 1 cup each matchstick-size pieces of peeled jicama and carrots in 1/2 cup seasoned rice vinegar up to three days.

Step 4

Pack fresh and pickled vegetables separately in zip-lock plastic bags.

Step 5

IN CAMP:

Step 6

Save leftover beef or chicken satay.

Step 7

Layer rolls with leftover satay and/or deli meats, chili paste, cilantro, and vegetables. Sprinkle with salt and pepper.

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