Coleslaw Sandwich Recipe
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A fresh and crunchy sandwich filled with a creamy, tangy coleslaw made from julienned vegetables and a simple eggless mayonnaise dressing.
- Time
- 20 minutes
- Equipment
- No cooking needed
- Good for
- Lunch or dinner
- Contains
- Gluten
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dressing
Salad and Sandwich
Steps
Make the Dressing
In a mixing bowl, combine 3/4 cup of eggless mayonnaise with 1 teaspoon of mustard paste.
Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 1/2 teaspoons of sugar to the bowl.
Squeeze in the juice of one medium-sized lemon.
Whisk or mix everything well until the dressing is smooth and well combined. Taste and adjust seasoning if necessary, then set aside.
Prepare the Coleslaw
Prepare the vegetables by cutting them into thin juliennes. To a large bowl, add 1 bowl of shredded green cabbage, 1 bowl of shredded purple cabbage, 1 julienned carrot, 1 thinly sliced small onion (optional), 1 julienned medium green capsicum, and julienned red capsicum.
Pour the prepared mayonnaise dressing over the vegetables.
Mix thoroughly until all the vegetables are evenly coated with the dressing.
Prepare the bread by cutting off the crusts (ends) of the slices.
Assemble the Sandwich
Place a few spoonfuls of the coleslaw onto one slice of bread and spread it out evenly to the edges.
Place another slice of bread on top and press down gently.
Cut the sandwich diagonally into triangles and serve immediately.
Notes
The vegetables should be cut into very thin juliennes to ensure a good texture. This sandwich is best served fresh but the coleslaw salad can be made ahead and kept chilled. You can use white, brown, or whole wheat bread.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 482
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 32 g
- Fiber
- 7 g
Where the calories come from
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