By Aditi Saraswat
December 1, 2025
Coleslaw sandwiches are the dream of lazy cook’s dream that requires no cooking, simply chopping, mixing and compiling. Creamy, crunchy and a little bit tangy, they are perfect for lunchboxes, quick evening snacks and no-fuss dinners.
1½ cups shredded cabbage ½ cup grated carrot ¼ cup capsicum (thinly sliced) ¼ cup sweet corn (boiled) 4 tbsp mayonnaise 2 tbsp thick curd or Greek yoghurt 1–2 tsp lemon juice ½ tsp (optional) sugar Salt to taste ½ tsp black pepper ½ tsp dried oregano / mixed herbs Bread slices Butter
Thinly shred 1½ cups of cabbage, grate ½ cup of carrot, and slice ¼ cup of capsicum. Add ¼ cup boiled corn for some sweetness and extra crunch.
In a mixing bowl, whisk together 4 tablespoons of mayonnaise, 2 tablespoons of thick curd, some lemon juice, sugar, salt, pepper, and herbs until smooth and slightly tangy.
Add the chopped veggies to the dressing. Mix until everything is evenly coated. The texture of the coleslaw should be creamy and not watery.
Butter the bread slice on one side. This will prevent the bread from going soggy with the coleslaw.
Spread a thick layer of coleslaw mixture on the unbuttered side ofthe bread. Cover it with another slice with the buttered side facing outwards.
Toast the sandwich on the tawa or sandwich maker until it turns golden. Slice into halves or triangles and serve with ketchup.