Earthy crimson beans and crunchy cabbage make this vibrant coleslaw each satisfying and contemporary. Rosemary provides an sudden natural observe that pairs superbly with creamy tahini, whereas Dijon and apple cider vinegar hold issues shiny. Use inexperienced cabbage for distinction, or crimson for a hanging, all-red salad.
Suggestions
Gluten-free model: To make this gluten-free, use a gluten-free model of Dijon mustard.
For extra inspiration, take a look at these tasty concepts:
- Thai-Fashion Slaw with Peanuts and Ramen Noodles
- Napa Cabbage Salad
- Hearty Szechwan Coleslaw with White Beans
- Or take a look at our full round-up of vegan coleslaw recipes.
Yield: Makes 8 cups
Time: quarter-hour
- 3 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped contemporary rosemary or 1 teaspoon dried rosemary
- 1 tablespoon pure maple syrup
- 2 cloves garlic
- ½ teaspoon freshly floor black pepper
- ¼ teaspoon sea salt
- 2 15-oz. cans no-salt-added crimson beans, rinsed and drained (3 cups)
- 4 cups shredded cabbage
- 1 cup thinly sliced celery
- 1 cup thinly sliced crimson onion
Directions
- For dressing, in a small blender or meals processor mix the primary eight elements (via salt) and a pair of tablespoons water. Cowl and mix till clean.
- In a big bowl toss collectively beans, cabbage, celery, and crimson onion. Add dressing; toss to coat.
The publish Straightforward Coleslaw with Crimson Beans and Rosemary appeared first on Forks Over Knives.
