Ingredients
6
6 servings
- •1 large carrot, peeled and shredded
- •1 stalk celery, chopped
- •2 scallions (green onions), chopped
- •¼ cup rice vinegar
- •⅓ cup chopped fresh cilantro
- •3 tablespoons low-fat mayonnaise
- •3 tablespoons low-fat plain yogurt
- •1 tablespoon lime juice
- •⅛ teaspoon cayenne pepper
- •3 (12 inch) French baguettes, cut into halves
- •1 pound frozen cooked prawns, thawed and tails removed
- •18 thin slices cucumber, or more to taste
Instructions
- Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
- Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
- Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
- Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.
Nutritional Facts
Per 6 servings
- Calories: 388
- Carbohydrate: 61g
- Fat: 3g
- Fiber: 3g
- Protein: 28g
- Sugar: 6g
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