Vietnamese-Style Turkey Subs

• 3 cups finely shredded cabbage (see Notes)
• 1/2 cup finely shredded carrots
• 1/2 cup rice vinegar, divided
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/3 cup thickly sliced green onions (including tops)
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1/2 teaspoon Chinese five-spice powder
• 4 cups shredded cooked turkey (mostly dark meat)
• 1 thick, light-textured baguette, cut into 4 sections, or 4 long rolls such as bolillos (see Notes)
• About 4 tsp. Asian chili paste
• 1/4 cup fresh cilantro leaves

1. In a bowl, mix cabbage and carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.
2. In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Whirl until smooth. Pour mixture into a bowl. Add turkey and mix to coat.
3. Split baguette sections or bolillos lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 tsp. chili paste on 1 cut side of each. Mound turkey mixture on top, then add on cabbage mixture and cilantro leaves.
4. Note: Nutritional analysis is per sandwich.
5. The bagged shredded green cabbage sold as "angel hair" works well for this slaw. Vietnamese subs, called bahn mi, often include a layer of chicken-liver pate and/or pork cold cuts. Spread some over the chili paste, if you like, before you add the turkey.
6. Bolillos are Mexican or Salvadoran rolls with a crusty exterior, soft interior, and torpedo shape; find them at Latino bakeries and grocery stores.

cabbage, carrots, rice vinegar, salt, sugar, green onions, lime juice, fresh ginger, garlic, turkey, baguette, asian chili paste, fresh cilantro

Taken from www.myrecipes.com/recipe/vietnamese-style-turkey-subs (may not work)