Coleslaw sandwich

serving: 3

Ingredients

• ¼ cup finely chopped cabbage
• ¼ cup tightly packed finely chopped carrots
• ¼ cup boiled or steamed corn kernels – optional
• 2 tablespoons finely chopped capsicum – can use green or red or yellow capsicum (bell pepper)
• 2 tablespoons finely chopped spring onions or onions
• ½ cup hung curd
• ¼ to ½ teaspoon black pepper powder
• 1 teaspoon sugar or add as required
• ½ teaspoon lemon juice or add as required
• 1 pinch salt or add as required
• some dried herbs like oregano, thyme, basil or mixed herbs, add as required – optional
• red chili flakes or finely chopped green chilies, add as required – optional
• butter as required – optional
• 8 to 10 slices bread – whole wheat or multi grain bread

Instructions 

• First rinse and finely chop the veggies in a food chopper or a food processor or with a knife. If you want you can blanch the cabbage before chopping it. If blanching then remember to drain all the water very well.
• In a bowl add the chopped veggies and steamed corn kernels. You can skip corn if you want.
• Then hung curd , black pepper powder, a pinch of salt and sugar. 
• Then add lemon juice for a tang. If you want, you can also add some red chili flakes or some dried herbs like oregano, thyme, basil.
• Mix everything very well. Check the taste and add some more salt, sugar or black pepper if required.
• Take the bread slices and spread some butter on them. This is an optional step.
• Now spread the stuffing on the bread slices.
• Place on top the remaining buttered slices and slice the sandwiches. 
• Serve coleslaw sandwiches plain