Strain 1 ½ cups of yogurt overnight in the refrigerator using a fine mesh strainer.

In a large mixing bowl, combine strained yogurt with 1 cup of finely chopped carrots and 1 cup of chopped purple cabbage. Season with salt and black pepper to taste.

Lay out slices of whole grain or rye bread. Spread a layer of avocado cilantro dressing on one slice, then add the yogurt and vegetable mixture.

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

If preparing sandwiches in advance, cover each with wax paper and a damp paper towel and store in an airtight container in the fridge.