Purple Vegetable Slaw

  • Yield 4 servings

This salad is a fabulous accompaniment to grilled meats, or serve with soup for a light meal.



2 cups finely shredded red cabbage
1/4 teaspoon salt
1/2 cup canned red kidney beans, drained and rinsed
1/2 cup corn kernels
1/3 cup chopped fresh coriander (cilantro)
1 tomato, diced
1 green onion, chopped
2 tablespoons balsamic or red wine vinegar
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
Freshly ground pepper


  1. Sprinkle cabbage with the 1⁄4 teaspoon salt; set aside. In bowl, combine kidney beans, corn, coriander, tomato, green onion, vinegar, oil, red pepper flakes and garlic; mix well. Add cabbage, and pepper to taste.

Recipes reprinted with permission from Lighthearted at Home: The Very Best of Anne Lindsay by Anne Lindsay (Wiley).



Get every new post delivered to your Inbox.

Join 246 other followers