Start by straining 1½ cups of yogurt overnight in the refrigerator using a fine mesh sieve lined with cheesecloth.

While the yogurt strains, finely chop or shred 1 cup of carrots and 1 cup of purple cabbage.

In a large mixing bowl, combine the strained yogurt with the chopped vegetables, adding herbs if desired. Season with salt and optional black pepper.

Lay out slices of whole grain bread and spread a layer of avocado cilantro dressing or green chutney on one side. Add the vegetable mixture on top.

Cut the assembled sandwiches into halves or quarters and serve immediately.