Colorful Vegetable Tea Sandwiches Recipe
These Easy Colorful Tea Sandwiches are a vibrant and healthy snack featuring layers of creamy avocado cilantro dressing, tangy yogurt mixed with finely chopped carrots and purple cabbage, all stacked between slices of wholegrain or rye bread. Perfect for tea-time or as a light appetizer, these sandwiches combine fresh vegetables, flavorful spreads, and soft bread to create a visually appealing and delicious treat.
- Prep Time: 2 hours
- Cook Time: 0 minutes
- Total Time: 2 hours
- Yield: 4 sandwiches (cut into multiple finger-sized pieces)
- Category: Snack
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Bread
- 12 slices wholegrain or rye sandwich bread
Vegetable Filling
- 1 cup finely chopped or finely shredded carrots
- 1 cup finely chopped purple cabbage
Spreads
- ½ cup avocado cilantro dressing or green chutney
- 1½ cups yogurt (store-bought or homemade)
Seasonings and Herbs
- Salt to taste
- Black pepper (optional)
- Fresh herbs (mint, dill, parsley, basil) optional
Instructions
- Prep the Yogurt: Line a mesh strainer with cheesecloth and place it over a bowl. Add yogurt into the cheesecloth, wrap or tie it tightly, place a heavy weight on top, and refrigerate for a couple of hours to separate the whey. For non-Greek yogurt, refrigerate overnight.
- Prepare the Avocado Cilantro Dressing: In a blender, combine cilantro, avocado, strained yogurt, garlic pods, green chilies or jalapeños, salt, lime juice, and roasted cumin powder (optional) with a few tablespoons of water. Blend until smooth, cover, and set aside. Skip if using green chutney.
- Prep the Vegetables: Finely chop or shred the purple cabbage and carrots. For best spread consistency, finely chop rather than shredding finely. Ready-to-eat shredded carrots can be used if chopped finely.
- Prepare the Spreads: Divide the strained yogurt into two bowls. Mix finely chopped carrots into one bowl and purple cabbage into the other. Add salt and pepper to taste. Incorporate optional herbs if using.
- Assemble the Sandwich: Take 4 slices of bread. Spread 1 tablespoon avocado cilantro dressing or green chutney on the first slice. Spread the carrot yogurt mixture on the second slice and the purple cabbage yogurt mixture on the third. Optionally butter the fourth slice. Stack slices starting with the green spread facing up, followed by carrot, purple cabbage, and top with the last slice.
- Slice the Sandwich: Using a serrated or bread knife, trim the crusts off the bread edges. Cut the sandwich into four triangles, squares, or halves. Arrange on a platter and serve immediately.
Notes
- For best results, use Greek yogurt or strain your yogurt well to remove excess whey.
- You can substitute green chutney in place of avocado cilantro dressing for a different flavor.
- Finely chopping vegetables rather than shredding can improve spreadability and evenness.
- Optional herbs like mint, dill, parsley, or basil can be added for extra freshness and flavor.
- Trim the sandwich edges neatly for an elegant tea-time presentation.
- These sandwiches are best served fresh to prevent sogginess.
