Banh mi shops inspired this Vegan Pickled Vegetable Sandwich. Traditional banh mi sandwiches contain some kind of meat, carrots, daikon radish, fresh coriander and mayonnaise. We thought it would lend a really nice balance of flavors to pickle the veggies and pair it with creamy vegan mayo. The outcome was divine. It’s such a fresh and interesting sandwich. It may seem strange at first, but give it a try. The flavours really pop!

Pickled Vegetable Sandwich [Vegan]


Cooking Time




  • 1 cup white vinegar
  • 2 cups water
  • 2 tablespoons sugar (you can use agave, maple syrup, coconut sugar, whatever you have)
  • 2 carrots, finely sliced
  • 1 cup radishes, chopped
  • 1/2 red cabbage, finely sliced
  • 1/2 cup fresh coriander/cilantro leaves
  • 1 frech baguette
  • 4 teaspoons vegan mayonnaise


  1. In a pot, add the vinegar, water and sugar and heat until it comes to a simmer.
  2. In 3 separate bowls, place your prepared vegetables. It's important to pickle the veggies separately so the colors don't bleed into each other.
  3. Pour the pickling liquid over the veggies. Let sit for 15 minutes.
  4. Cut your baguette into 4 pieces, slice it down the middle and spread 1 teaspoon on vegan mayo on both sides of the bread.
  5. Strain your veggies from the liquid and pile high onto the bread.
  6. Scatter fresh coriander/cilantro leaves on the veggies and serve.