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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.

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

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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; 18 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 13 g monounsaturated fat; 0 mg cholesterol; 924 mg sodium. 456 mg potassium; 29 g carbohydrates; 7 g fiber; 18 g sugar; 3 g protein; 0 g trans fatty acid; 486 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

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