Prep Ingredients: Finely chop or shred the carrots and purple cabbage. If using yogurt, strain overnight to remove excess moisture. Gather ingredients on a clean countertop.

Combine Fillings: In a mixing bowl, combine chopped vegetables with strained yogurt, adding salt and black pepper to taste. Mix well.

Assemble Sandwiches: Spread avocado cilantro dressing or green chutney on bread slices. Spoon vegetable filling on half of the slices and cover with the remaining bread.

Cut and Serve: Slice sandwiches into halves or quarters. Cover with wax paper and a damp paper towel until ready to serve.