For the Sandwich:
4 slices whole wheat or other whole grain bread*
1-2 T non-hydrogenated spread
4 slices or 1/2 cup of shredded non-dairy "cheese"
4 slices of tomato
For the Classic Coleslaw:
1/2 head of a medium green or purple cabbage (or a mix of both), shredded
2 carrots, grated
1 cup onion, diced or grated
For the Dressing:
1/2 cup soy-based mayonnaise
2 tsp raw sugar or agave nectar
2 tsp vinegar (rice or apple cider)
1/2 tsp celery seed
1-2 tsp non-dairy milk (soy, rice or almond milk) to thin to desired consistency**
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.
Garnish the toasted cheese sandwich with lettuce, cucumber, bell pepper. These items can also be cooked in the sandwich.
*For gluten-free use millet or rice bread.
**If gluten-free, be sure to check the ingredients in your favorite non-dairy milk (no barley or wheat).
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Created by KatherineL
This tomato-based salad is colorful, rich in lycopene and very tasty.
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