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Caribbean-Style Traditional Slaw

This simple, vinegar-based salad provides a refreshing, crunchy contrast to the rich Rice and Peas.
Course Salad
Key Ingredient Beans
Dietary Need Gluten Free, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
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

Nutrition

Serving Size: 0.166666666667recipe | Calories: 91 | Carbohydrate: 21g | Fibre: 5g | Sugars: 13g | Protein: 3g | Sodium: 201mg | Potassium: 334mg | Calcium: 1mg | Iron: 63mg