To make the coleslaw:
- In a large bowl, add the yoghurt, lemon juice, horseradish sauce and mix well.
- Add the cabbages, the red onion, the carrot and stir well so all the vegetables are evenly coated in the dressing.
- Season with salt and fresh black pepper and leave the coleslaw for 30 minutes to develop the flavour.
To make the sandwich:
- Butter the two bread slices and top one of them with the shredded chicken.
- Top with the coleslaw and sprinkle over the cress.
- Top with the remaining bread slices and serve.
Coleslaw is a great way to use up left over vegetables. Finely shred cabbage, beetroot, broccoli and add to your coleslaw.
If you have any seeds or nuts such as pumpkin seeds, mustard seeds, pine nuts, dry fry them in a pan and add to your coleslaw.
Spice up your coleslaw with chopped pickled jalapeno peppers or stir a tablespoon of rose harissa for a middle eastern twist.
If you don’t have left over chicken, marinade a chicken breast in olive oil, lemon juice, thyme and rosemary. Cook for 20 minutes in a 180c oven. Try chicken thighs instead of a chicken breast, they are full of flavour and can be less dry.
For an Asian twist, marinade the chicken with honey, soy and ginger or for a spicy marinade, rub the chicken breast with Baharat, lemon juice and a little olive oil.
If you are vegetarian, replace the chicken with firm tofu and marinade as above.