Begin by straining the yogurt overnight to remove excess moisture. Set a fine mesh strainer over a bowl, pour the yogurt in, and refrigerate for at least 8 hours.

While the yogurt strains, finely chop or shred the carrots and purple cabbage. Aim for uniform pieces.

In a large mixing bowl, combine the well-strained yogurt with salt, pepper, and any chosen herbs. Fold in the prepared carrots and cabbage.

Spread a generous layer of avocado cilantro dressing or green chutney on one side of each slice of bread, then add the vegetable filling.

Cut each sandwich into halves or quarters and arrange them on a platter.

If not serving immediately, wrap in wax paper and a damp paper towel, then store in an airtight container in the refrigerator.