Easy Vegetable Salad Sandwiches
Colorful and easy, these vegetable salad sandwiches will perk up your lunchbox.
Servings: 3 sandwiches
Calories: 406kcal
Ingredients
- 6 slices wholemeal bread
- 3 tablespoons vegan butter or spread
- ½ red pepper finely diced
- 8 cm cucumber (3 inches) halved, deseeded and finely cubed (
- ½ small red onion finely diced
- 1 medium carrot coarsley grated
- 6 tablespoons corn cooked or tinned
- 3 tablespoons vegan cream cheese
- 3 tablespoons vegan mayo
- 2 teaspoons dried parsley
- 2 teaspoons dried dill
- 1 pinch salt and pepper
- 1 handful salad leaves
Instructions
- Add all of the diced vegetables to a mixing bowl and mix well.
- Cream together the cream cheese and mayo and add to the veg,
- Add the herbs, salt and pepper and mix well. Taste to check the seasoning.
- Spread the bread with vegan butter or marg, then top three slices with a generous layer of the vegetable salad sandwich spread, top with salad leaves and finish with the other slices of buttered bread.
- Cut in half or quarters and serve.
- Enjoy!
Notes
- You can just use vegan cream cheese for a thicker sandwich filler.
- Add paprika or chilli flakes for a bit of a kick.
- Make the sandwiches fresh to eat at lunchtime or at the very longest, make them in the morning and wrap it carefully for lunch.
- The sandwich filler will keep much longer than the freshly made sandwich. The sandwich filler can be kept in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1sandwich | Calories: 406kcal | Carbohydrates: 37g | Protein: 10g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 483mg | Potassium: 369mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4699IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 2mg
