Quick-Fix Coleslaw Sandwich (Preparation Time:15 minutes; Serves: 1-2)

Its August 2012, our third month in New York, and we are already beginning to feel kind of settled. Both Amaira and I have made new friends. We excitedly look forward to each morning as there is so much to explore and learn as the day unfolds. 

These days we are outdoors on most weekends, trying to make the best of every remaining day of the summer. Whenever we head out, I prepare and pack food that we can enjoy as a family meal – a picnic lunch, of sorts.

This coleslaw sandwich is one such quick-fix recipe, very handy whenever you’re headed out and need to pack something to eat on-the-go. This is a fairly ‘Indianised’ version of the quintessential English Coleslaw but quite easy to assemble and a favorite of the kids.

By the way and if you haven’t so far, try one of my other very popular recipes: the Cottage Cheese Sandwich 


  • ¾ cup very finely chopped cabbage
  • ¼ cup very finely chopped carrots
  • 1 tsp minced onion
  • 2-3 tbsp hung curd
  • 1 tbsp grated cheese  (processed cheese e.g. Amul brand)
  • 1 tsp sugar
  • Few drops of lemon juice
  • Salt, to taste
  • Pepper, to taste

  • Use the food processor to shred cabbage, carrots and onion

  • An easy way to prepare hung curd is to take a drinking glass, put a tea strainer (sieve) on it and pour the required amount of curd into the strainer; leave it for 10-15 minutes and all the water will drain into the glass and nice, thick curd will remain

  • Next mix together lemon juice, sugar, cheese, salt, pepper and the hung curd to get a thick dressing

  • Mix the shredded cabbage, carrots and minced onion in a salad bowl; add the dressing; then toss it gently

  • You will be pleasantly surprised that without using any acidic vinegar, this Coleslaw tastes quite the same as the regular one

  • The filling (Coleslaw) can be also be refrigerated and stocked; just spread it on the bread slice whenever you like

    Hope you enjoy eating this one!!

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