Coleslaw Sandwich

Coleslaw Sandwich - Simple and delicious breakfast

Ingredients: 

Purple cabbage mostly known as red cabbage – small size, 3/4 slice 

Green bell pepper – small size, 1/2 slice 

Carrot – 1 medium size 

Onion – 1 small size 

Lemon – medium size, 1/2 slice 

Mayonnaise – 5 tbsps 

Pepper - 1 tbsp 

Sugar – 1 tsp 

Salt – 1/2 tsp 

White vinegar – 1tsp (optional) 

White or brown bread 

Oil or butter for frying 

Cheese (optional)

Instructions: 

        Rinse the vegetables under cold water, drain and dry well with paper towels or dry cloth. Slice the cabbage, bell pepper, carrot and onion into small thin strips. Add all these sliced veggies into a bowl. Squeeze the lemon juice. Add salt and pepper as per your taste. Add a teaspoon of sugar. Adding white vinegar is optional. Now add mayonnaise as per your taste. Mix all the ingredients well and refrigerate it over night. Yummy coleslaw is ready to use for making breakfast sandwiches or serve as cold salad! Refrigerating overnight helps in wilting the veggies and also enhance the flavor. 

       Grease a pan with oil or butter. Once the pan is heated, place the bread slices on the iron tawa/non-stick pan. Lower the flame to medium and toast the bread. You may sprinkle some oil/butter on the edges of the bread and in the center. While the bread is half done (the bread starts to have brown spots), flip to the other side and toast evenly. Once the bread is toasted well on both sides, dish it out to a plate. Take a slice of bread and spread the coleslaw evenly. Take another slice of bread and cover it over the coleslaw. Now, hold the slices together firmly and run a knife diagonally to cut the bread slice into 2 equal parts. Place them in a plate and serve hot! Alternatively, you may also grate some cheese over the sandwich and relish.