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.
To the curd, add the dill/corriander and creme/mayonnaise.
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.
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.