by Pallavi Purani

Mixed Peppers Yogurt Coleslaw Sandwich

A coleslaw is traditionally made with mayonnaise as a binding agent for your sandwich. Coleslaw reminds me of the fancy high tea events at The Meikles Hotel, Harare. The hotel was a home for a few months as I was at Harare for a project. The colonial charm, architecture, humble staff have left a memory to last a life time.

What if we can swap the heavy mayonnaise for something more healthy?

Print Recipe
Yogurt Coleslaw Sandwich
Course sandwich
Cuisine american
Prep Time 20 minutes
Servings
number
Ingredients
Course sandwich
Cuisine american
Prep Time 20 minutes
Servings
number
Ingredients
Instructions
  1. In a processor finely cut the cabbage and keep aside. Squeeze the water out of the carrots and add to the cabbage. Cut the capsicums fine and mix with the cabbage-carrots. Coarsely grind the peanuts and keep aside.
  2. To the curd, add the dill/corriander and creme/mayonnaise.
  3. Mix the ground pepper peanuts, veggies and curd to a spreadable consistency. I did not add salt to my mix as the butter and peanuts are salty enough. Put this in a fridge for 30 minutes.
  4. Remove the sides of the bread and apply butter lightly. Spread the coleslaw evenly and place a buttered bread on top. Serve instantly or pack for later.


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