Purple Vegetable Slaw

  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 96
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 229mg
  • Potassium 303mg
  • Carbohydrate 14g
  • Fiber 3g
  • Protein 3g