Vegan Banh Meatball with Tangy Herb Slaw

Name: Vegan Banh Meatball with Tangy Herb Slaw
Prep time: 10 minutes
Cook time: 6 minutes
Total time: 10 minutes + Model.Content.CookTime
Yield: 4 servings
Ingredients: 1 package (14 oz.) plant-based vegan sausage (4 links); ½ cup Nakano® Seasoned Rice Vinegar; 2 teaspoons sambal oelek (Asian chili garlic sauce), plus additional for serving; ½ small seedless cucumber, shaved into ribbons; 1/3 cup shredded carrots; 1 small fresh chile, thinly sliced; ¼ coarsely chopped fresh cilantro; 1 toasted French baguette, cut into four 6-inch sections, split; Fresh mint or basil leaves

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 6 minutes

Ingredients

1 package (14 oz.) plant-based vegan sausage (4 links)
½ cup Nakano® Seasoned Rice Vinegar
2 teaspoons sambal oelek (Asian chili garlic sauce), plus additional for serving
½ small seedless cucumber, shaved into ribbons
1/3 cup shredded carrots
1 small fresh chile, thinly sliced
¼ coarsely chopped fresh cilantro
1 toasted French baguette, cut into four 6-inch sections, split
Fresh mint or basil leaves

Directions

Break each sausage into 3 pieces. Shape into 12 (½ inch) meatballs. Heat nonstick skillet lightly sprayed with cooking spray on medium-high heat. Cook meatballs in batches for 5-6 min., turning on all sides until browned.
Combine vinegar, sambal, vegetables and cilantro in medium bowl. Gently remove insides from baguette pieces. Fill each piece with 3 meatballs and some of the vegetable mixture. Serve topped with mint or basil leaves and additional sambal.

Tips: Use a vegetable peeler to make thin cucumber ribbons.

Jalapeño, serrano or red finger chiles work well in the vegetable mixture

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