Easy Vegetable Coleslaw Sandwich Recipe – Corn & Cabbage

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Coleslaw Sandwich Recipe – Corn & Cabbage

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and delicious lunch ideas. This Vegetable Coleslaw Sandwich is a total lifesaver – it’s packed with fresh veggies, creamy goodness, and comes together in just 15 minutes. I first made this when my kids were little and needed something fast and healthy they’d actually eat (success!). It’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average sandwich! It’s a vibrant, crunchy, and flavorful explosion in every bite. It’s perfect for a quick weekday lunch, a picnic, or even a light dinner. Plus, it’s a fantastic way to sneak in extra veggies. Honestly, who doesn’t love a good excuse to eat more vegetables?

Ingredients

Here’s what you’ll need to whip up this delightful sandwich:

• 1 cup finely chopped cabbage
• 1 cup finely chopped carrots
• 1 cup boiled or steamed corn kernels
• 2 tablespoons finely chopped capsicum (bell pepper)
• 2 tablespoons finely chopped spring onions or onions
• 1 cup Veg Mayonnaise
• ½ – 1 teaspoon black pepper powder
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 1 pinch salt
• 8-10 bread slices

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Veg Mayonnaise: I always use Veg Mayonnaise for this recipe – it gives it that classic coleslaw creaminess. But feel free to experiment!
• Veggie Variations: Don’t be afraid to get creative with your veggies! In some parts of India, people add grated radish or beetroot to their coleslaw for a lovely color and crunch.
• Bread Choices: White bread is classic, but whole wheat, multigrain, or even a soft pav (Indian bread roll) work beautifully. If you’re feeling fancy, a slightly sweet bread like brioche is amazing too!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, finely chop your cabbage, carrots, capsicum, and onions. A food processor makes this a breeze, but a sharp knife works just as well. If you like a milder cabbage flavor, you can quickly blanch it for a minute or two, then drain it really well.
2. In a mixing bowl, combine the chopped veggies and those lovely steamed corn kernels.
3. Now for the creamy part! Add the Veg Mayonnaise, black pepper, salt, sugar, and a squeeze of lemon juice. Mix everything together until it’s nicely combined. Feel free to add a sprinkle of chili flakes or some chopped herbs if you’re feeling adventurous.
4. If you like, lightly butter your bread slices. This isn’t essential, but it helps prevent the bread from getting soggy.
5. Spread a generous amount of the coleslaw mixture onto one slice of bread.
6. Top with another slice of bread (buttered side up, if you used butter!). Cut into your desired shape – triangles, squares, or even fun shapes with cookie cutters!
7. Serve immediately, or pop them in the fridge for later. If you want an extra crunch, you can lightly toast the sandwiches before serving.

Expert Tips

• Drain, Drain, Drain: Seriously, make sure your veggies are well-drained. Excess moisture is the enemy of a good sandwich!
• Taste as You Go: Don’t be shy about tasting the coleslaw mixture and adjusting the seasonings to your liking.
• Chill Time: Letting the coleslaw mixture sit for about 10-15 minutes before assembling the sandwiches allows the flavors to meld together.

Variations

• Spicy Kick: My friend Priya loves to add a finely chopped green chili to her coleslaw for an extra kick.
• Fruity Twist: My mom sometimes adds a handful of chopped pineapple or grapes for a sweet and tangy flavor.
• Herby Goodness: A sprinkle of fresh cilantro or dill adds a lovely freshness.

Vegan Adaptation

Want to make this vegan? It’s easy! Simply swap the Veg Mayonnaise for a vegan mayonnaise alternative. There are some fantastic options available these days.

Gluten-Free Adaptation (Bread Options)

For a gluten-free version, use your favorite gluten-free bread. There are lots of great gluten-free bread options available now, from soft white bread to hearty multigrain.

Spice Level Adjustment (Chili Flakes)

If you like things spicy, add more chili flakes! Start with ¼ teaspoon and adjust to your preference.

Quick Weekday Lunch Adaptation

Short on time? Use pre-shredded coleslaw mix to save even more time. Just make sure to drain it well.

Serving Suggestions

This coleslaw sandwich is delicious on its own, but it also pairs well with:

• A side of crispy potato chips
• A fresh salad
• A bowl of soup

Storage Instructions

Leftover coleslaw mixture can be stored in an airtight container in the refrigerator for up to 2 days. Assembled sandwiches are best eaten immediately, as the bread can get soggy.

FAQs

Is this coleslaw sandwich best served immediately?

Yes, it’s definitely best enjoyed fresh! The bread tends to get soggy if it sits for too long.

Can I use a different type of mayonnaise?

Absolutely! While I recommend Veg Mayonnaise, you can use any mayonnaise you prefer.

What vegetables can I substitute in this recipe?

Feel free to experiment! Radish, beetroot, cucumber, or even finely chopped cauliflower would all be delicious additions.

How can I prevent the bread from getting soggy?

Lightly buttering the bread helps create a barrier against the moisture. Also, make sure your veggies are well-drained.

Can I make the coleslaw mixture ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days.