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!!