Ingredients

• 1 large carrot , peeled and shredded
• 1 stalk celery , chopped
• 2 scallionss (green onions) , chopped
• 0.25 cups rice vinegar
• 0.33 cups chopped fresh cilantro
• 3 tablespoons low-fat mayonnaise
• 3 tablespoons low-fat plain yogurt
• 1 tablespoon lime juice
• 0.13 teaspoons cayenne pepper
• 3 , 12 inch
• 1 pound frozen cooked prawns , thawed and tails removed
• 18 thins slices cucumber , or more to taste

Instructions

1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

Nutrition per serving