Freshen up your taco night with this red cabbage and black bean slaw—a beautiful and delicious dose of vegetables and plant protein. Avocado Ranch is a great addition if you have the energy to make an additional dressing. The slaw keeps well for a few days, so leftovers are a bonus!
If you have Kate’s book, Love Read Food, make her “Colorful Weeknight Burrito Bowls”. Imagine it: this slaw, cilantro-lime rice, toasted pepitas, guac, and salsa…!!!
Black Bean Slaw with Red Cabbage
adapted from Kathryne Taylor, Love Real Food
Servings 4 people
Ingredients
- 1/2 head red cabbage sliced thinly and roughly chopped
- 3 cups cooked black beans two 15 oz. cans, drained and rinsed
- 1 red bell pepper seeded and diced
- 4 green onions chopped
- 1/2 cup cilantro leaves chopped
- 1/4 cup fresh lime juice (from 2 limes, maybe more)
- 1 tablespoon olive oil
- 1/2 teaspoon flaky sea salt Maldon
Instructions
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Combine veggies and beans in large bowl. Drizzle with lime juice and olive oil and sprinkle in the salt. Toss to combine and set aside so the flavors can mingle a few minutes before serving. Refrigerate any leftovers, keeps well for a few days.
