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Coleslaw Sandwich Recipe

Coleslaw Sandwich Recipe

Recipe by @HomeCookingShow YouTube

Imported by Anonymous on SeeMeCook

A fresh and crunchy sandwich filled with a creamy, tangy coleslaw made from julienned vegetables and a simple eggless mayonnaise dressing.

4 servings20 minOther

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Ingredients

  • 0.75 cup Eggless Mayonnaise (can also use regular egg mayonnaise)
  • 1 tsp Mustard Paste (or mustard sauce)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1.5 tsp Sugar
  • 1 Lemon Juice (juice of 1 medium lemon)
  • 1 cup Green Cabbage (thinly shredded)
  • 1 cup Purple Cabbage (thinly shredded)
  • 1 Carrot (cut into juliennes)
  • 1 Onion (small, thinly sliced; optional)
  • 1 Green Capsicum (medium, cut into juliennes)
  • 0.5 cup Red Capsicum (cut into juliennes)
  • 8 slice Brown Bread (or wheat bread, or any bread of choice)

Steps

  1. 1

    In a mixing bowl, combine 3/4 cup of eggless mayonnaise with 1 teaspoon of mustard paste.

  2. 2

    Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 1/2 teaspoons of sugar to the bowl.

  3. 3

    Squeeze in the juice of one medium-sized lemon.

  4. 4

    Whisk or mix everything well until the dressing is smooth and well combined. Taste and adjust seasoning if necessary, then set aside.

  5. 5

    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.

  6. 6

    Pour the prepared mayonnaise dressing over the vegetables.

  7. 7

    Mix thoroughly until all the vegetables are evenly coated with the dressing.

  8. 8

    Prepare the bread by cutting off the crusts (ends) of the slices.

  9. 9

    Place a few spoonfuls of the coleslaw onto one slice of bread and spread it out evenly to the edges.

  10. 10

    Place another slice of bread on top and press down gently.

  11. 11

    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 per serving

482Calories
8gProtein
42gCarbs
32gFat
7gFiber
  • breakfast
  • lunch
  • snack
  • vegetarian
  • sandwich
  • coleslaw
  • no-cook
  • easy

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