About This Recipe
There’s nothing better than a fresh and crunchy cabbage coleslaw or mix veg coleslaw on sandwiches and burgers. Cool, crispy slaws add bright pops of flavor and texture that make these classic dishes seem extra special. But a great coleslaw is actually very easy to make from scratch at home! All you really need is a simple food processor or handheld food chopper, and this coleslaw sandwich recipe is a breeze. Not only is it easy to prepare, but you can also customize your coleslaw with nearly any preferred veggies. Here I use a mix of raw cabbage, carrots, capsicum (bell pepper), plus steamed corn kernels. However, you can swap the corn or simply add green peas, add other veggies like celery, fresh herbs – whatever goodies you like! This naturally gluten-free and vegan recipe includes Eggless Mayonnaise, but you can of course use your favorite mayo. Delightfully creamy and crunchy these sandwiches are perfect to enjoy for a light breakfast, brunch, lunch or snack. Make as a last-minute meal for yourself, or serve as finger food at parties. They pair great with nearly any other dishes, and are terrific to share!
How to make Coleslaw Sandwich
Make the coleslaw
- First, rinse and finely chop all of the veggies in a food chopper or a food processor. You can also use a knife to finely dice the ingredients. For this recipe you need:
¼ cup finely chopped cabbage¼ cup tightly packed finely chopped carrots 2 tablespoons finely chopped capsicum – any colored bell pepper2 tablespoons finely chopped spring onions or onions¼ cup boiled or steamed corn kernels (optional)
Add the finely chopped veggies and corn kernels to a mixing bowl. Note that If you want you can blanch the cabbage leaves before finely chopping them. Remember to drain all the water very well prior to making the veg coleslaw stuffing. 2. Mix the veggies well. 3. Then add ¼ cup of mayonnaise. You can use your favorite store bought mayo, or try my homemade Eggless Vegan Mayonnaise recipe. 4. Now add ¼ to ½ teaspoon of ground black pepper, a pinch of salt and 1 teaspoon of sugar. I like my coleslaw sandwiches to be a bit on the sweeter side, but feel free to use less sugar or to skip altogether if you prefer. 5. Next add ½ teaspoon of lemon juice for some bright tang. 6. Mix everything together very well. Taste, and add more salt, sugar or black pepper as needed.
Assemble the coleslaw sandwiches
- To make the best coleslaw sandwich, I recommend that you first lightly butter each piece of bread. You can use dairy or your favorite plant-based butter. This is an optional step, but it helps to keep the bread from getting soggy. For bread, I have used my classic Whole Wheat Bread. However you can use any bread of your choice like brown bread or white bread or multi grain bread.
- Now spread 2 to 3 generous tablespoons of the veg coleslaw on two bread slices.
- Top with the remaining buttered slice of bread, and slice the sandwiches into rectangles, triangles or small squares. If you want, you can even lightly toast or grill these sandwiches for a warm bit of extra crunch.
- Serve the coleslaw sandwiches, or refrigerate for an hour or so until enjoying for lunch. If you have toasted or grilled the sandwiches, I recommend that you eat right away without refrigerating at all. They make for an good and healthy evening snack if made with whole grain bread. You can serve them with a side of milk, tea or coffee or any hot beverage of your choice. You can enjoy them as is or serve with side of a mayo dip or cheese dip or tomato ketchup.
Here are more Sandwich recipes for you to try:
Curd sandwichPaneer sandwichCheese sandwichGrilled sandwichCucumber sandwich
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Coleslaw Sandwich recipe post from the archives (Dec 2016) has been republished and updated on 4 June 2021.
title: “Veg Coleslaw Sandwich Easy Quick Coleslaw Sandwich With Veggies” ShowToc: true date: “2024-10-04” author: “Russell Yoshizumi”
About This Recipe
There’s nothing better than a fresh and crunchy cabbage coleslaw or mix veg coleslaw on sandwiches and burgers. Cool, crispy slaws add bright pops of flavor and texture that make these classic dishes seem extra special. But a great coleslaw is actually very easy to make from scratch at home! All you really need is a simple food processor or handheld food chopper, and this coleslaw sandwich recipe is a breeze. Not only is it easy to prepare, but you can also customize your coleslaw with nearly any preferred veggies. Here I use a mix of raw cabbage, carrots, capsicum (bell pepper), plus steamed corn kernels. However, you can swap the corn or simply add green peas, add other veggies like celery, fresh herbs – whatever goodies you like! This naturally gluten-free and vegan recipe includes Eggless Mayonnaise, but you can of course use your favorite mayo. Delightfully creamy and crunchy these sandwiches are perfect to enjoy for a light breakfast, brunch, lunch or snack. Make as a last-minute meal for yourself, or serve as finger food at parties. They pair great with nearly any other dishes, and are terrific to share!
How to make Coleslaw Sandwich
Make the coleslaw
- First, rinse and finely chop all of the veggies in a food chopper or a food processor. You can also use a knife to finely dice the ingredients. For this recipe you need:
¼ cup finely chopped cabbage¼ cup tightly packed finely chopped carrots 2 tablespoons finely chopped capsicum – any colored bell pepper2 tablespoons finely chopped spring onions or onions¼ cup boiled or steamed corn kernels (optional)
Add the finely chopped veggies and corn kernels to a mixing bowl. Note that If you want you can blanch the cabbage leaves before finely chopping them. Remember to drain all the water very well prior to making the veg coleslaw stuffing. 2. Mix the veggies well. 3. Then add ¼ cup of mayonnaise. You can use your favorite store bought mayo, or try my homemade Eggless Vegan Mayonnaise recipe. 4. Now add ¼ to ½ teaspoon of ground black pepper, a pinch of salt and 1 teaspoon of sugar. I like my coleslaw sandwiches to be a bit on the sweeter side, but feel free to use less sugar or to skip altogether if you prefer. 5. Next add ½ teaspoon of lemon juice for some bright tang. 6. Mix everything together very well. Taste, and add more salt, sugar or black pepper as needed.
Assemble the coleslaw sandwiches
- To make the best coleslaw sandwich, I recommend that you first lightly butter each piece of bread. You can use dairy or your favorite plant-based butter. This is an optional step, but it helps to keep the bread from getting soggy. For bread, I have used my classic Whole Wheat Bread. However you can use any bread of your choice like brown bread or white bread or multi grain bread.
- Now spread 2 to 3 generous tablespoons of the veg coleslaw on two bread slices.
- Top with the remaining buttered slice of bread, and slice the sandwiches into rectangles, triangles or small squares. If you want, you can even lightly toast or grill these sandwiches for a warm bit of extra crunch.
- Serve the coleslaw sandwiches, or refrigerate for an hour or so until enjoying for lunch. If you have toasted or grilled the sandwiches, I recommend that you eat right away without refrigerating at all. They make for an good and healthy evening snack if made with whole grain bread. You can serve them with a side of milk, tea or coffee or any hot beverage of your choice. You can enjoy them as is or serve with side of a mayo dip or cheese dip or tomato ketchup.
Here are more Sandwich recipes for you to try:
Curd sandwichPaneer sandwichCheese sandwichGrilled sandwichCucumber sandwich
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Coleslaw Sandwich recipe post from the archives (Dec 2016) has been republished and updated on 4 June 2021.
