Herb Cottage Cheese Banh Mi Box

• 180 g low-fat cottage cheese — Low-fat cottage cheese (2% milkfat)
• 60 g cooked shelled edamame — Cooked shelled edamame
• 70 g whole-wheat baguette or sturdy roll, sliced — Whole-wheat baguette or sturdy roll
• 45 g carrot, cut into matchsticks — Raw carrots
• 60 g cucumber, cut into matchsticks — Cucumber with peel
• 16 g fresh lime juice — Fresh lime juice
• 8 g fresh cilantro, chopped — Fresh cilantro
• 5 g fresh Thai basil, torn — Fresh Thai basil
• 10 g scallion, sliced — Raw scallion
• 8 g reduced-sodium soy sauce — Reduced-sodium soy sauce

Method

1. 1Measure ingredients: Quick-pickle the carrot and cucumberMeasure carrots, cucumber with peel, lime juice, and reduced sodium soy sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Quick-pickle the carrot and cucumberToss carrot and cucumber with 10 g lime juice and 3 g soy sauce for 30 seconds, then stand for 5 minutes.5 minLook for: The carrot and cucumber are glossy, tangy, and still crisp.Safety: Wash the carrot and cucumber and use a stable cutting board.
3. 3Measure ingredients: Mix the herbed cottage cheeseMeasure low fat cottage cheese, cilantro, thai basil, scallion, and lime juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the herbed cottage cheeseFold cottage cheese with cilantro, Thai basil, scallion, 6 g lime juice, and 5 g soy sauce.1 minLook for: Herbs are evenly distributed and the curds remain distinct rather than mashed.Safety: Keep cottage cheese at 40°F or colder.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Pack the lunch boxDrain the lime-soy carrot and cucumber and pack them in one section, cilantro-Thai-basil cottage cheese and edamame in a second, and baguette slices in a dry third section.1 minLook for: Bread stays dry, carrot and cucumber stay crisp, and cottage cheese does not leak between sections.Safety: Use edamame cooked according to its package and keep the box chilled.
7. 7Serve as a banh mi-style boxAt eating time, spoon the cilantro-Thai-basil cottage cheese and edamame onto baguette slices.Look for: The serve as a banh mi-style box stage is complete and ready for the next action.
8. 8Top each with the drained lime-soy carrotTop each with the drained lime-soy carrot and cucumber.45 secLook for: Each slice has a sturdy cottage-cheese layer and a crisp carrot-cucumber finish.Safety: Discard after 2 hours above 40°F.