I love coleslaw, but I don’t want mayo in my diet, so I found a healthier alternative.
This version is high in protein, comforting, and so satisfying.
This is how I make my no-mayo coleslaw. You can enjoy it just as it is—simply adjust the spices to your taste. I add a spicy cheese slice to balance the flavours, and trust me, it tastes so good.
You can store the coleslaw mixture for up to two days, and whenever you feel like eating it, just make a quick sandwich and enjoy.
Nutrition (approx. per sandwich):
• Protein: ~15 g (8 g from protein bread + paneer)
• Fiber: ~4–5 g
• No Mayo | Homemade
Grate the cabbage, wash it well, squeeze out the excess water, and keep it aside. Grate the carrot and add it to the cabbage in a bowl.
In a blender, add paneer, mustard powder, salt, pepper, lemon juice, and a little water. Blend it into a smooth, creamy mixture. Add this paneer dressing to the grated vegetables, mix well, and keep it aside.
Take a slice of bread and place a chilli cheese slice on it to add a slight spice and balance the flavours. Spread a generous amount of the coleslaw mixture on top, cover with another bread slice, and grill the sandwich until golden and crisp.
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