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Recipe Summary

prep:
25 mins
cook:
15 mins
stand:
5 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

  • Cover and refrigerate remaining dressing for up to 1 week. Use as a dressing or dipping sauce.

*

At the Prairie Grass Café, 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

290 calories; fat 18g; saturated fat 3g; carbohydrates 29g; mono fat 13g; poly fat 2g; insoluble fiber 7g; sugars 18g; protein 3g; vitamin a 485.9IU; vitamin c 24.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 40.3mcg; sodium 924mg; potassium 456mg; calcium 70.7mg; iron 1.4mg.
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