A mandolin makes fast work of this slaw. If you have a julienne setting all the better or just cut the other veg into thin strips. That is the layman's term for julienne. For a slaw, increase the Veg and double the dressing. Toss with toasted Sesame and Sesame seed and toss in diced Tofu.
Ingredients
Slaw:
2 cups (or more) shredded Cabbage
2 Green Onions, julienned
2 Carrots, julienned
1/2 Red Pepper, julienned
1/2 Cucumber, julienned
Dressing:
4 Tablespoons Rice Vinegar
1 teaspoon Soy or Tamari
2 Tablespoons Sweet Chili Sauce
splash Toasted Sesame Oil
squeeze Lime Juice
splash of Fish Sauce (optional)
Assemble:
Vegan or Regular Mayo (optional)
1 gorgeous Crusty Baguette, split and toasted
handful Cilantro Leaves, rinsed and left quite large
1 Jalapeño or other Hot Pepper, sliced
a few slabs leftover Orange Baked Tofu or packaged Smoked Tofu. I use Teriyaki flavor
Instructions
Toss all the Veg together
Mix and stir Dressing ingredients and toss with the Veg and let marinate a few minutes while you toast the bread
Spread Mayo lightly on the bread (if using)
Lay the Tofu along the bottom slice of the bread
Stuff a handful of the slaw on top of the tofu, top with generous amount of Cilantro and peppers
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/vietnamese-banh-mi-sandwich-or-salad/