Spicy Avocado Banh Mi

spicy-avocado-banh-mi Photo: Jonny Valiant


  • 1 cup rice wine vinegar
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 1 carrot, peeled and julienned
  • 1/2 pound peeled and julienned daikon radish
  • 2 teaspoons Sriracha
  • 3 tablespoons reduced-fat olive-oil mayonnaise
  • 1 avocado, peeled
  • 1 (8-ounce) baguette, toasted
  • 1 jalapeño, sliced
  • 1 cup cilantro leaves


Combine vinegar, sugar, and salt in saucepan; bring to boil over medium-high heat. Stir to dissolve sugar (1 minute); let stand until cool (20–30 minutes). Add carrot and radish. Let stand until vegetables pickle (15 minutes); strain and discard liquid. In bowl, mix Sriracha and mayonnaise. Slice half of avocado; set aside. Spread rest of avocado on half of toasted baguette. On remaining half baguette, spread mayo mixture. Fill sandwich with avocado slices, pickled vegetables, sliced jalapeño, and cilantro leaves. Cut into 3 pieces.

  • Yield: Serves 3 (serving size: 1/3 sandwich)

Nutritional Information

Calories per serving: 318
Fat per serving: 11.1g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 6.5g
Polyunsaturated fat per serving: 1.9g
Protein per serving: 7g
Carbohydrate per serving: 50g
Fiber per serving: 6g
Cholesterol per serving: 5mg
Iron per serving: 3mg
Sodium per serving: 612mg
Calcium per serving: 34mg

Good to Know

This Asian-inspired favorite uses a heart-healthy avocado instead of traditional pork belly, and the high-fiber pickled vegetables will satisfy your stomach long after lunchtime.