Avocado, shredded slaw and cheese sandwich

Ingredients

Serves (1) — default Serves (2) Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• ½ small carrot, peeled, grated
  
• 1 small beetrootbeetsX, peeled, grated
  
• ¼ cup shredded cabbage
  
• 1 tablespoon reduced-fat mayonnaise
  
• 2 slices soy and linseed bread
  
• 1 tablespoon mashed avocado
  
• 2 thin slices (30g) reduced-fat cheddar cheese

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Instructions

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1 To make coleslaw, place carrot, beetroot, cabbage and mayo in a medium-sized bowl. Stir to combine.

2 Place bread on a clean work surface. Spread one bread slice with avocado. Pile on coleslaw then top with cheese and remaining bread slice.

Variations

Make it gluten free: Use gluten-free bread and check mayonnaise is gluten free.

Nutrition info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Total fat 20 g

Saturated fat 6 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Apr 2014

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