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Veg Coleslaw Sandwich
The term Coleslaw originates in the Netherlands where the term cole literally means cabbage. The continent of Europe has many regional variations for the Coleslaw salad that is stuffed for making the sandwiches. However, the common ingredient has to be cabbage along with any number of raw vegetables like carrots, capsicum, peas, corn etc. Traditionally Coleslaw salad was pickled in vinegar so as to increase its shelf life, but the modern and more popular version uses mayonnaise. Seasonings again can be customized as per taste though it authentically includes both sour taste of lemon juice alongside sweetness by addition of little quantity of sugar
- 60 grams Cabbage
- 40 grams Carrot
- 30 grams Green Capsicum
- 10 grams Onion
- 1 tablespoon Fresh Coriander Leaves
- 25 grams Mayonnaise
- Salt to taste
- ½ teaspoon Lemon Juice
- ½ teaspoon Sugar
- ¼ teaspoon Black Pepper Powder
- ¼ teaspoon Oregano (optional)
- 1 tablespoon Butter
- 10 Bread Slices
Wash the cabbage, carrot, onion, coriander leaves, capsicum very well.
Shred them all together in a food processor or chopper.
Else, chop very finely with a sharp knife.
Place the shredded vegetables in a deep bowl.
Add mayonnaise and seasonings like salt, oregano, black pepper powder, sugar and lemon juice.
Mix very well.
To assemble the sandwich, apply butter on the inner side of the bread slices.
Place about 1 heaped tablespoon of the coleslaw salad on one of the slices and spread well.
Place the other slice on top and press gently.
Cut either into triangles or square pieces.
Ready all the sandwiches similarly and serve immediately.
Additional vegetables like corn, peas etc and grated cheese can also be added for variation.