Name: Roast beef and coleslaw on rye
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cup (160g) finely shredded cabbage; 1 carrot (180g), grated coarsely; 4 green onions, chopped finely; 1/2 cup (150g) low-fat mayonnaise; 2 tablespoon lemon juice; 8 slice rare roast beef (240g); 8 slice rye bread (360g)

Ingredients

2 cup (160g) finely shredded cabbage

1 carrot (180g), grated coarsely

4 green onions, chopped finely

1/2 cup (150g) low-fat mayonnaise

2 tablespoon lemon juice

8 slice rare roast beef (240g)

8 slice rye bread (360g)

Method

1.Combine cabbage, carrot, onion, mayonnaise and juice in a medium bowl.

2.Divide beef between four slices of bread; top with coleslaw, then remaining bread.

You can buy the roast beef, already cooked and sliced, from any deli. Make the coleslaw the night before, and make the sandwich at lunch time the next day. Use whatever cabbage you like; we used red cabbage, but try the chinese variety (wombok),it’s easy to shred finely.
Note

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Ingredients

Method

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