Caribbean-Style Traditional Slaw
This simple, vinegar-based salad provides a refreshing, crunchy contrast to the rich Rice and Peas.
Servings 6 servings
Calories 91
Ingredients
- 1/2 small head green cabbage, shredded very thinly
- 1 large carrot, shredded or julienned
- 1 stalk green onion, thinly sliced
- 1/2 cup (125 mL) cooked red kidney beans, drained & rinsed
- 1/2 cup (125 mL) white or apple cider vinegar
- 1/4 cup (60 mL) granulated sugar
- 1/4 cup (60 mL) water
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
Instructions
- In a large bowl, combine cabbage, carrot, onion and beans.
- In a small saucepan, combine vinegar, sugar, water, salt, and pepper. Heat over medium heat, stirring until the sugar and salt are completely dissolved. Do not boil.
- Pour the warm dressing over the shredded vegetables. Toss everything thoroughly to coat.
- Cover the bowl and refrigerate until you are ready to eat…30 minutes or more really infuses the flavour!
- Toss again before serving cold alongside the rice and peas
Notes
- A 19 oz (540 mL) can of kidney beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. Use 1/2 cup (125 mL) for this recipe and the remaining 1 1/2 cups (375 mL) in the Classic Caribbean Rice & Peas recipe from our recipe library!
Nutrition
Serving Size: 0.166666666667recipe | Calories: 91 | Carbohydrate: 21g | Fibre: 5g | Sugars: 13g | Protein: 3g | Sodium: 201mg | Potassium: 334mg | Calcium: 1mg | Iron: 63mg