Black Bean Slaw with Soy Ginger Dressing
69
A delicious saw, love the idea of adding black bean into this crunchy and tasty slaw. The soy-ginger dressing goes deliciously well with all the veggies. A great side dish to be aside with summer BBQ.
Ingredients
| 7.5 | ounces |
black beans
rinsed and drained |
|
| 3 | cups |
cabbage
shredded, with carrot |
|
| 1 | medium |
apples
green, cored and chopped (2/3 cup) |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | teaspoon |
ginger
grated fresh |
* |
| 1 | teaspoon |
honey
|
|
| ⅛ | teaspoon |
black pepper
ground |
* |
Directions
In a large bowl, combine black beans, shredded cabbage with carrot, apple, and sweet pepper.
In a small screw-top jar, combine cider vinegar, soy sauce, peanut oil, ginger, honey, and black pepper; cover and shake well.
Pour over cabbage mixture.
Toss.
Divide between two airtight storage containers.
Cover and chill overnight.
For each serving, pack a storage container in an insulated container with at least two ice packs.
