Toasted Sandwich with Soy Cheese and Coleslaw
|Whole wheat bread slice/Other grain bread slice||4|
|Non hydrogenated spread||2 Tablespoon|
|Shredded soy cheese/Shredded rice cheese||1⁄2 Cup (8 tbs) (4 Slices Of The Cheese)|
|Green cabbage head/Purple cabbage / mixture of both||1⁄2 Medium, shredded|
|Carrots||2 , grated|
|Onion||1 Cup (16 tbs), diced or grated|
|Soy mayonnaise||1⁄2 Cup (8 tbs)|
|Sugar/Raw agave nectar||2 Teaspoon|
|Rice vinegar/Apple cider vinegar||2 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Non dairy milk||2 Teaspoon, to thin to the desired consistency (Such As Soy, Rice Or Almond Milk)|
For the Sandwich:
Heat a frying pan or wok to medium-high. Coat each piece of bread with the spread and turn over. On the dry sides of the bread, put 1/8 cup of shredded "cheese," or place a slice of “cheese.” Add tomatoes and assemble. “Buttered” sides are now on the outside. Place the sandwiches in the pre-heated pan. Cook until golden brown on both sides. If “cheese” hasn't melted by the time the bread is golden brown, pour 1-2 teaspoons of water into the hot pan or wok, cover and steam for a few seconds.
For the Coleslaw and Dressing:
Toss the cabbage, carrots and onion in a bowl.
Combine all of the dressing ingredients in a bowl and whisk together until smooth. Or put everything in a jar, tighten the lid and shake until mixed. Add a little rice, soy or almond milk if it's too thick. Season to taste. Add desired amount of dressing to salad, mix and serve.