Creamy Vegetable Sandwich
An easy combination of cabbage, mayo and bread makes a delectable evening snack
Servings: 4 servings
Calories: 141kcal
Ingredients
- 1 medium bell pepper
- 1 cup shredded cabbage
- 1 cup chopped iceberg lettuce
- 1 tbsp heaped fresh cream
- 1 tbsp Mayonnaise
- 1/2 cup spring onions
- 1/4 tsp salt or to taste
- 2 tbsp feta cheese
- 2 tsp sugar
- 1 tsp black pepper powder
- 2 tsp vinegar
- 4 whole bread slices brown or white of choice
Instructions
- Shred all the vegetables and add them to a bowl. Sprinkle salt on them to let them sweat. Toss the veggies in salt and set them aside for 10 minutes.
- Squeeze the vegetables and discard all the liquid that accumulates in the bowl.
- In a smaller bowl, mix salt, pepper, vinegar, feta cheese, cream and mayo. Whisk together until you get a smooth mix.
- Pour the sauce onto the vegetables and mix well. Your sandwich filling is ready.
- Spread the inside of a bread slice with butter or cream cheese and add the vegetable filling. Serve cold.
Notes
- Use fresh vegetables and bread for the perfect sandwich
- Do NOT skip the step to sweat your vegetables; you'll end up with soggy sandwiches.
- Your vegetable filling can stay in the fridge for upto 48 hours.
- Once the sandwiches are assembled, you can still keep them in the fridge for a day.
- You can pre-assemble the sandwiches 4- 5 hours before serving
- Some variations you can add to the sandwiches are: cucumbers, pickles, boiled eggs, shredded chicken, and celery.
- FETA cheese is already seasoned well; taste the filling before adding any extra salt.
Nutrition
Serving: 1servings | Calories: 141kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 311mg | Potassium: 216mg | Fiber: 3g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 32mg | Calcium: 61mg | Iron: 1mg