Toasted "cheese" sandwich with coleslaw is a good old American standby. We are using a rice-based cheese here with a couple of slices of tomato. The coleslaw is very fast to make if you have a food processor.
Whole wheat bread slice/Other grain bread slice
Non hydrogenated spread
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
2 , grated
1 Cup (16 tbs), diced or grated
1⁄2 Cup (8 tbs)
Sugar/Raw agave nectar
Rice vinegar/Apple cider vinegar
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.
How about a healthy coleslaw and cheese sandwich for lunch? Here is a video recipe showing you how to make a healthy coleslaw salad. The “cheese” in this recipe is made with soy and a vegetable oil based spread. A simple recipe that’s healthy too!