2 Serves
29 Mins
In a large mixing bowl, combine the shredded carrots and cabbage.
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Vitamin E
3 mg / 15 mgVitamin K
222 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
166 µg / 400 µgCalcium
227 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
474 mg / 1,250 mgPotassium
1418 mg / 4,700 mgSodium
1828 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
9 g / 28 gSugar
19 g / 50 gSaturated Fat
3 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
In a separate small bowl, whisk together the ginger, rice vinegar, sugar, and a pinch of salt to create the pickling liquid.
Pour the pickling liquid over the vegetables, toss well, and let them sit for at least 15 minutes to develop flavor.
Slice the baguettes in half lengthwise and spread a layer of pâté on the bottom halves.
Layer the pickled slaw, cucumber slices, and turkey breast onto the bread.
In a small bowl, mix the mayonnaise with the chopped green chilli, then dollop the mixture over the sandwich fillings.
Garnish with fresh mint leaves and additional sliced chilli before closing the sandwiches and serving.
12
g15
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Vietnamese16
g136
g9
g
