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Ingredients

1 large carrot, peeled and shredded 1 stalk celery, chopped 2 scallions (green onions), chopped ¼ cup rice vinegar ⅓ cup chopped fresh cilantro 3 tablespoons low-fat mayonnaise 3 tablespoons low-fat plain yogurt 1 tablespoon lime juice ⅛ teaspoon cayenne pepper 3 (12 inch) French baguettes, cut into halves 1 pound frozen cooked prawns, thawed and tails removed 18 thin slices cucumber, or more to taste

Nutrition Info

387.6 calories carbohydrate: 60.9 g cholesterol: 148 mg fat: 3.3 g fiber: 3.3 g protein: 28.2 g saturatedFat: 0.8 g servingSize: - sodium: 885.7 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat, set aside to marinate.
Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer, top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

6 servings

A French-inspired Vietnamese sandwich.