Step 1: To make the pickled carrot radish slaw mandolin slice length wise strips of the radish and carrots. Overlap the slices and cut on the diagonal nice long thin stripes. Toss together the cut carrots, radish, vinegars, sugar and salt in a bowl or shallow pyrex dish. Allow to sit on the counter for 30 minutes.
Step 2: Clean and cut cucumbers lengthwise using a mandolin or knife. Slice red onion in half, lay flat side down and slide 1/2 moon rings as thinly as possible. Shred lettuce confetti style with a knife. Slice avocados and cut long stems from cilantro sprigs.
Step 3: Slice baguettes in half from the top and spread mayo between slices of bread. Layer with lettuce, pickled slaw, red onions, cucumber slices, avocado slices, and cilantro stems. Salt and pepper and lightly dash a bit of soy sauce. Add your favorite condiments and serve more pickled vegetables on the side.
Inspired by Vinh Xuong Bakery Sandwiches located at 2370 W Alameda Ave Denver, CO 80223
This recipe was developed for VegFest Colorado 2017 by AlmostVeganCookingSchool.com