Prawn Banh Mi

Ingredients

• 1 large carrot, peeled and shredded
• 1 stalk celery, chopped
• 2 scallions (green onions), chopped
• 1/4 cup rice vinegar
• 1/3 cup chopped fresh cilantro
• 3 tablespoons low-fat mayonnaise
• 3 tablespoons low-fat plain yogurt
• 1 tablespoon lime juice
• 1/8 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

Directions

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.