Banh Mi Vietnamese Bread Rolls Filled with Salad & Grilled Mushrooms
¼ chinese cabbage, finely shredded
1 carrot, cut into thin matchsticks
1 lebanese cucumber ,cut into thin strips
3 tbsp apple cider vinegar
1 tbsp agave syrup
½ onion, sliced into crescents
150g oyster mushrooms, sliced
1 small red chilli, sliced
6 wholemeal bread rolls
salt to taste
4 tbsp sweet chilli sauce
Place the chopped carrot, cucumber and cabbage into a bowl. Add 3 tbsp apple cider vinegar, 1 tbsp of agave syrup and mix really well. Add a pinch of salt. Massage the vegetables really well for a minute or two to form a pickle, then set aside.
Heat a pan over a high heat. Add the onions and saute until soft and brown. Add a little water, the mushrooms, a pinch of salt and saute with the onions until soft. When the onions and mushrooms are soft and brown remove from the heat.
To assemble, cut a slit in the top of a wholemeal bread roll almost to the bottom, but not all the way through. Add some of the cabbage pickle. Add some sauteed mushrooms and onion. Add some fresh coriander leaves. Add a bit of fresh chilli and some sweet chilli sauce and serve.
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