Springtime Sandwich




200g white cabbage, finely shredded

1 large carrot, grated

1 celery stick, finely sliced

2 spring onions, thinly sliced

Zest of 1 lemon

500g cooked chicken or cooked salmon, shredded or torn into chunks

or pan fried soya pieces

6 tbsp salad cream or mayonnaise

3 tbsp Greek yoghurt – optional

1 large baguette – or 2 flour tortillas

25g butter

125g Parmesan, grated


Put the cabbage, carrot, celery and spring onions into a large bowl

Season and mix well

Add the zest, chicken or other filling in another bowl

Mix the mayonnaise/salad cream and yogurt and add to the coleslaw and mix together

Cut the baguette into 6 even pieces, cut open and spread each piece with butter and scatter with the Parmesan

Pre-heat the grill to high and toast the bread until golden brown

Sandwich the coleslaw between the Parmesan baguette pieces and serve warm

Alternatively simply spread on a warm tortilla without the butter

30 Jan, 2013

4 thoughts on “Springtime Sandwich

  1. That is such a good idea. You can change the main ingredient as you suggest and have a different sandwich.

    I’d spread some pesto on the wrap or bread or may be some Hummous and Harisa paste to spice it up a bit.

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