Sweet Earth Chik’n Nugget Banh Mi

Name: Sweet Earth Chik’n Nugget Banh Mi
Total time: 20 s
Yield: 1
Ingredients: Minor’s Zesty Orange RTU Sauce -- ½ tbsp; Vegan Mayonnaise -- 1/2 tsp; Minor’s Misoyaki Drizzle -- 1 oz; Rice vinegar --1 tsp; Cabbage slaw mix -- 1/4 cup; Neutral oil -- 1 tsp; Sweet Earth Chik’n Nuggets -- 8 ea; Vietnamese Baguette cut in half ¾ of the way through -- 1 ea; Cilantro rough chop -- 2 tsp; Scallion bias cut -- 2 tsp

Preparation time
20 min
Difficulty Easy
Number of servings
1

Ingredients

Minor’s Zesty Orange RTU Sauce -- ½ tbsp
Vegan Mayonnaise -- 1/2 tsp
Minor’s Misoyaki Drizzle -- 1 oz
Rice vinegar --1 tsp
Cabbage slaw mix -- 1/4 cup
Neutral oil -- 1 tsp
Sweet Earth Chik’n Nuggets -- 8 ea
Vietnamese Baguette, cut in half ¾ of the way through -- 1 ea
Cilantro, rough chop -- 2 tsp
Scallion, bias cut -- 2 tsp

Preparation

1

Make aioli: Mix Zesty Orange sauce and Mayo.
2

Make vinaigrette: Whisk together the Misoyaki, vinegar and oil until combined.
3

In a small bowl, add cabbage slaw mix and vinaigrette; toss to combine.
4

Fry Sweet Earth Chik’n Nuggets until golden brown, about 1 ½ - 2 minutes.
5

Build banh mi: open baguette and spread aioli in an even layer. Then add Chik’n Nuggets, slaw, cilantro and scallions.

Components

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