Ingredients

8 oz. PAOW! Pieces
2 oz. vegan Nuoc Cham
1 c. rice vinegar
1/2 c. white sugar
1/4 c. water
1/2 c. carrot, cut into matchsticks
1/2 c. Daikon radish, cut into matchsticks
1/2 c. white onion, thinly sliced
1, 12” French baguette
4 oz. vegan mayonnaise
1/2 c. Euro cucumber, thinly sliced
1/4 c. fresh cilantro leaves
1 jalapeño, thinly sliced
1 lime, cut into 4 wedges

Preparation

1. Combine sugar, vinegar, and water and stir until the sugar is dissolved.
2. Add carrot and radish to the vinegar mixture and let cold pickle for 30 minutes to 1 hour then drain excess marinade.
3. Heat cooking oil in non-stick skillet. Add PAOW! Pieces and sauté until warm. Remove from heat and toss in vegan Nuoc Cham.
4. Slice baguette in half and pull the center of the bread out of the halves. Lightly toast baguette then spread mayonnaise on both sides.
5. Fill the cavity with sautéed PAOW!, cucumber slices, pickled carrot and radish mixture, onion, and jalapeño slices.
6. Garnish with cilantro leaves, then top with the other half of the baguette.