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CARROT DAIKON SALAD PREPERATION
Add the julienned carrots and daikon to a large bowl and toss in the 2 tbsp sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
Thoroughly combine all the meatball ingredients in a bowl, and form into meatballs. (Pork, chopped cilantro, scallion, garlic, fish sauce, 1 tbsp Sriracha, 2 tsp sugar, cornstarch, salt and pepper to taste). You should yield around 20 meatballs.
Place the meatballs on a parchment lined baking sheet, and transfer to the freezer for 20 minutes.
After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through.
In a separate bowl, combine the mayonnaise and 2 tsp Sriracha.
Open up each piece of bread, and spread the Sriracha mayonnaise on each side.
Fill with the pickled carrots and daikon, cooked meatballs, jalapenos, and cilantro.
This recipe has the following nutrient totals:
Protein 34.3 g
Carbohydrates 56.8 g
Iron 3.20 mg
Fiber 3.55 g
Calcium 45.8 mg
(plus many more nutrients)
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