Sesame Cucumber & Avocado Sandwich with Miso-Sriracha Mayo
Note: If you like, you can mix all of the vegetables in one larger bowl, though I like to keep them separate to make for neater (and prettier) assembly of the sandwiches.
For the pickles4 Persian cucumbers, thinly sliced on the diagonal
6 oz shredded carrots (about 2 cups)
2 cups thinly sliced red cabbage
3 Tbs. granulated sugar
1 1/2 tsp. kosher salt
3 Tbs. rice vinegar
1 Tbs. toasted sesame oil
For the mayo½ cup mayonnaise
1 Tbs. miso
1 Tbs. soy sauce
2 tsp. Sriracha
For the sandwiches8 slices Power Grains bread, toasted
1 large ripe avocado, cut into slices
1. Set the cucumber, cabbage, and carrots in small separate bowls. Sprinkle the vegetables each with 1 Tbs. Sugar and ½ tsp. salt. Let sit for 15 minutes, tossing occasionally, then toss each with 1 Tbs. vinegar and a drizzle of oil.
2. In another small bowl, mix the mayonnaise with the miso, soy sauce, and Sriracha to taste.
3. To make the sandwiches, spread the top and bottom slices with the mayo and then top with the avocado, cucumber, cabbage, and carrot.