Avocado, shredded slaw and cheese sandwich

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

Save to favs/meal planning

See favs

Serves: 1

Time to make: 10 mins

Ingredients

More weights & measures

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

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

Protein 20 g

Total fat 20 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 11 g

Dietary fibre 7 g

Sodium 750 mg

Calcium 520 mg

Iron 2 mg

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.

Save to favs/meal planning

See favs PRINT