I made a sandwich using a delicious carrot salad. The sandwich is definitely not vegan, but the salad is. I ate it both as a salad and as a sandwich slaw. It worked great for both.
4 carrots, peeled and sliced using the peeler into lots of thin strips
8 green onions, chopped into small pieces.
Mix together with 1 TBSP of olive oil and 2 TBSP of rice vinegar,
Add salt, pepper, and a tsp of red pepper flakes. Cover and shake. Store in the fridge overnight for the flavors to soak into the carrots.
It’s a bright and tart salad. Carrots are sweet, so they balance the heat of the red pepper flakes and the tart vinegar and the bite of the onions beautifully. They add a nice bit of crunch and freshness to this sandwich.