2 Serves
115 Mins
Prepare the pickled carrots and daikon by slicing them into thin matchsticks and soaking them in a mixture of vinegar, sugar, and salt for at least 60 minutes.
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Vitamin K
148 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
105 µg / 400 µgCalcium
128 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
557 mg / 4,700 mgSodium
1674 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Slice the protein and marinate it with soy sauce, garlic, and a touch of sugar for 20 minutes.
Heat the cooking oil in a frying pan over medium-high heat and sear the marinated protein until golden brown and cooked through.
Slice the baguette lengthwise, spread with pâté and mayonnaise, then layer with the cooked protein, pickled vegetables, fresh cilantro, and a dash of hot sauce.
13
g5
g40
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South African