- 2
Ingredients
- 1/2 cup thinly shredded red cabbage
- Salt to taste
- 1/4 bell pepper, cut in very thin strips (about 1/3 cup)
- 1 tablespoon finely chopped parsley
- 1 garlic clove
- 1/2 teaspoon fresh lemon juice
- 2 tablespoons thick Greek-style low-fat yogurt
- 1 teaspoon sherry vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1/2 can (3.5 ounces) sardines packed in olive oil, the fillets drained and separated
- 1 whole wheat or whole wheat sesame hamburger bun
Preparation
Step 1
1. Place the cabbage in a bowl and cover with water. Let sit for 15 minutes while you prepare your other ingredients.
2. Mash the garlic with a generous pinch of salt in a mortar and pestle. Add the lemon juice, and leave for 10 minutes. Stir in the yogurt and mix well.
3. Drain the cabbage, and toss with the bell pepper and parsley. Mix together the vinegar, mustard, 1 tablespoon of the garlic yogurt and the olive oil, and combine well. Toss with the cabbage mixture. Add salt and pepper to taste. Pile the coleslaw onto the bottom half of the bun, and push down. Top with the sardine fillets. Spread the top bun with the remaining garlic yogurt, and place over the sardines. Press down, and wrap the sandwich tightly in plastic wrap. Allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.
Advance preparation: This will keep for a day in the refrigerator.