French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (bahn mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice.

Makes 6 sandwiches

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1 large carrot, peeled and shredded
2 tablespoons rice vinegar
1/3 cup chopped fresh cilantro
2 1/2 tablespoons reduced-fat mayonnaise
2 1/2 tablespoons low-fat plain yogurt
3/4 teaspoon fish sauce (see Ingredient note)
1 tablespoon lime juice
1/4 teaspoon cayenne pepper
3 12-inch baguettes, halved lengthwise
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed (see Tip)
18 thin slices cucumber
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

1. Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
2. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.

NUTRITION INFORMATION: Per serving: 247 calories; 4 g fat (1 g sat, 1 g mono); 153 mg cholesterol; 30 g carbohydrate; 24 g protein; 5 g fiber; 504 mg sodium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (25% dv), Folate (20% dv), Magnesium (17% dv).

TIP: Ingredient Note: Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.

Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.

This is good, and a great summer dinner or lunch so you don't have to heat up the kitchen. The spiciness is just enough for a good flavor, without being too hot.

rachel, St. Louis, MO