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Sausage in bread with mango & avocado coleslaw

Is there anything more Australian than a sausage on the bbq? Give this iconic Aussie dish a healthy makeover with our mango & avocado coleslaw. Recipe below:


1 packet Peppercorn Extra Lean Beef Sausages


1 cup red cabbage thinly sliced ~100g

1 cup green cabbage thinly sliced ~100g

100g red capsicum diced flesh only no core

1/2 cup carrot grated ~100g

1 ear of corn, cooked and kernels removed OR 1 cup frozen corn, cooked OR 1 cup canned corn, drained

1 mango peeled and cut into slices ~300g OR

1.5 cups (~260g) pear, sliced

1 avocado thinly sliced ~200g

8 fresh mint leaves thinly sliced or 1 tbsp of pre chopped mint


1/2 cup Chobani 0.5% Fat Greek Yoghurt

2 tbsp Dijon mustard

1 tbsp whole grain mustard

1 1/2 tbsp of lime juice

1 tbsp honey

Pinch of chilli pepper or chilli flakes (optional)

Black pepper to taste (optional)


  1. BBQ, oven grill or pan fry sausages using a non-stick fry pan with no oil or a small amount of olive oil spray oil, until cooked
  2. In a large bowl, combine cabbage, capsicum, carrot, corn kernels, and mango. Add avocado and mint leaves
  3. In a small bowl, whisk together yogurt, mustard, lime juice, honey and chilli (optional)
  4. Gently mix the dressing into the coleslaw until combined. Refrigerate if not eating straight away
  5. Layout your bread, add coleslaw then your sausage on top, fold bread and enjoy! There you have a well-balanced delicious and nutritious meal.