Napa Cabbage and Black Bean Slaw | Midwest Living

Napa Cabbage and Black Bean Slaw

Napa Cabbage and Black Bean Slaw

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  • Makes: 6 servings
  • Prep 25 mins
  • Cook 15 mins
  • Stand 5 mins

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  • 1 12 - ounce bottle chili sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 cup olive oil
  • 3 cups shaved or shredded napa cabbage
  • 1 cup jicama cut into matchstick-size pieces
  • 1/2 15 - ounce can black beans*, rinsed and drained
  • 1/4 cup thinly sliced red onion cut into quarters
  • Dash salt
  • Dash freshly ground black pepper


  1. For dressing: In a medium saucepan, combine chili sauce and brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to about 1 cup. Remove from heat; let dressing cool slightly. Whisk in lime juice and vinegar. Slowly add oil in a thin, steady stream (dressing will thicken as oil is added), while continuing to whisk.
  2. In a large salad bowl, combine napa cabbage, jicama, black beans and red onion. Sprinkle with salt and pepper. Drizzle about 1/2 of the dressing over cabbage mixture; toss to coat. Season to taste. Let stand 5 minutes before serving.
  3. Cover and refrigerate remaining dressing for up to 1 week. Use as a dressing or dipping sauce.


  • * At the Prairie Grass Cafe, they cook dried black beans in salted water with a bay leaf and a sprig of fresh thyme for 60 to 90 minutes or until beans are tender; drain and rinse.

Nutrition Facts

(Napa Cabbage and Black Bean Slaw)

Servings Per Recipe 6, cal. (kcal) 290, vit. A (IU) 486, Potassium (mg) 456, carb. (g) 29, pro. (g) 3, vit. C (mg) 25, Polyunsaturated fat (g) 2, Monounsaturated fat (g) 13, Folate (µg) 40, sugar (g) 18, sodium (mg) 924, iron (mg) 1, fiber (g) 7, calcium (mg) 71, Fat, total (g) 18, Riboflavin (mg) 0, Thiamin (mg) 0, sat. fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 0

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