Begin by finely chopping or shredding the carrots and purple cabbage. Drain the yogurt to remove excess moisture.

In a large mixing bowl, combine the drained yogurt with the avocado cilantro dressing or green chutney. Stir in salt and black pepper to taste.

Lay out slices of wholegrain or rye bread. Spread a layer of the yogurt mixture on each slice and layer with chopped carrots, cabbage, and fresh herbs. Top with another slice of bread.

Cut the sandwiches into halves or quarters. Arrange them on a platter and cover with a damp paper towel if preparing ahead.