Description
A vibrant and nutritious vegan sandwich featuring a tangy beet and carrot slaw, layered between toasted whole-grain bread for the perfect balance of crunch and flavor. A fresh, plant-based meal perfect for lunch or a light snack!
Ingredients
Units
Scale
For the Beet and Carrot Slaw:
- 1 cup grated beets
- 1/2 cup grated carrots
- 1/4 cup finely chopped red cabbage
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sandwich:
- 4 slices whole-grain bread
- 1/4 cup hummus or vegan cream cheese
- 1 tbsp fresh dill or parsley (optional)
- 1 tbsp sunflower seeds (for extra crunch)
Instructions
-
Prepare the Slaw:
- In a mixing bowl, combine grated beets, carrots, red cabbage, lemon juice, olive oil, Dijon mustard, salt, and black pepper.
- Toss well and let it sit for 5-10 minutes to develop flavors.
-
Toast the Bread:
- Lightly toast the whole-grain bread on a grill pan or toaster until crisp and golden.
-
Assemble the Sandwich:
- Spread a layer of hummus or vegan cream cheese on each slice of toasted bread.
- Pile the beet and carrot slaw onto two slices.
- Sprinkle with fresh dill and sunflower seeds for extra flavor and crunch.
- Top with the remaining bread slices, press gently, and slice into triangles.
-
Serve & Enjoy:
- Serve immediately for the best texture and freshness!
Notes
- Use sourdough or gluten-free bread for a variation.
- Add avocado slices or roasted chickpeas for extra creaminess and protein.
- Store leftover slaw in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Sandwiches, Vegan
- Method: Grilling, No-Cook
- Cuisine: Plant-Based, Healthy
