Ingredients:
1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup vinegar
1 teaspoon sugar
1/2 cup carrot, peeled and grated
1/3 cup thinly sliced white onion
2 tablespoons jalapeno chile, finely chopped
1 (16 inch) baguette
4 teaspoons low-fat mayonnaise
3/4 lb boneless skinless chicken breasts, cooked or 3/4 lb pork tenderloin
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro
1/2 teaspoon salt
1/4 cup vinegar
1 teaspoon sugar
1/2 cup carrot, peeled and grated
1/3 cup thinly sliced white onion
2 tablespoons jalapeno chile, finely chopped
1 (16 inch) baguette
4 teaspoons low-fat mayonnaise
3/4 lb boneless skinless chicken breasts, cooked or 3/4 lb pork tenderloin
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro
Directions:
1 With chef's knife, mash garlic and salt into a paste.
2 Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
3 Add carrots, onions and chilies.
4 Toss to coat, set aside.
5 Slice baguette into 4 equal lengths.
6 Split each piece horizontally.
7 Spread cut sides with mayonnaise.
8 Arrange the meat on the 4 bottom halves.
9 Sprinkle with lime juice and 5-spice powder.
10 Top with the carrot salad and a shower of cilantro leaves.
11 Cover with bread tops.