Coleslaw Sandwich
Ahh… the coleslaw sandwich, I used to think I invented it.
It’s another one of my quick weeknight meals; I do this mostly on Mondays, because that’s when I try to do the least work for my dinner.
I know it’s a little unconventional having a lunch item for dinner… but I hardly eat lunch and this sandwich is really good at any time of the day.
I spruce up a bag of store-bought pre-shredded coleslaw mix with onions and red bell peppers, and jazz it up with a simple balsamic vinegar and lemon dressing.
It’s colourful and filling; sometimes, I skip the bread, toss in some nuts and cranberries and viola… I’m having a salad for dinner!
Vegetarian Coleslaw Sandwich
INGREDIENTS (no measurements, eyeballed)
- Dinner rolls (or similar type buns)
- Dijon mustard (for spreading on bread)
- Pre-shredded coleslaw mix
- Onions, thinly sliced
- Red bell peppers, thinly sliced
- Tuna or smoked trout (optional)
- Balsamic vinegar
- Olive oil
- Splash of lemon
- Salt and pepper to taste
INGREDIENTS
- Mix coleslaw with onions and red peppers
- Add tuna or smoked trout (if using) and add salt and pepper to taste and combine.
- Mix balsamic vinegar, olive oil and lemon in a small bowl/cup, stir into coleslaw and toss to distribute evenly, set aside.
- Split rolls/buns, toast and spread Dijon mustard on both sides
- Top with coleslaw and drizzle with some more balsamic vinegar and Dijon mustard.
- Enjoy!
