Name: Spicy Avocado Banh Mi
Yield: Serves 3 (serving size: 1/3 sandwich)
Ingredients: 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.

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Spicy Avocado Banh Mi

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