Ingredients
Chimichurri:
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) red wine vinegar
15 ml (1 tbsp) lemon juice
60 ml (1/4 cup) fresh parsley
60 ml (1/4 cup) fresh coriander
1 small garlic clove, peeled
5 ml (1 tsp) dried oregano
2 ml (1/2 tsp) hot pepper flakes
1 ml (1/4 tsp) salt
Coleslaw:
500 ml (2 cups) red or green cabbage, shredded or finely chopped
22 ml (1½ tbsp) lemon juice
10 ml (2 tsp) maple syrup or honey
125 ml (1/2 cup) plain Greek yogurt
500 ml (2 cups) cooked turkey, cubed
4 slices St-Méthode Quinoa Bread
375 ml (1½ cups) baby spinach
Preparation
Using a small blender or food processor, mix all the ingredients for the chimichurri.
In a bowl, combine the ingredients for the coleslaw and add 15 ml (1 tbsp) of the chimichurri.
In another bowl, combine the rest of the chimichurri with the yogurt and turkey.
Top each slice of bread (toasted, if you prefer) with some baby spinach, turkey salad, and coleslaw.
For a closed sandwich version, top with another slice of bread.