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!

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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

1. Mix coleslaw with onions and red peppers
2. Add tuna or smoked trout (if using) and add salt and pepper to taste and combine.
3. Mix balsamic vinegar, olive oil and lemon in a small bowl/cup, stir into coleslaw and toss to distribute evenly, set aside.
4. Split rolls/buns, toast and spread Dijon mustard on both sides
5. Top with coleslaw and drizzle with some more balsamic vinegar and Dijon mustard.
6. Enjoy!

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