Hearty Szechwan Coleslaw with White Beans is a crunchy and flavorful salad that combines fresh vegetables and protein-rich beans. This vibrant dish is not just about health; it’s a delightful mix of textures and tastes that will brighten any meal. Whether you’re hosting a summer barbecue or simply looking for a quick meal prep option, this coleslaw is your go-to recipe for freshness and zest.

Why You’ll Love This Hearty Szechwan Coleslaw with

This Hearty Szechwan coleslaw is a favorite for many reasons. First, it’s incredibly easy to prepare, making it a quick addition to your meal plan. The spicy Szechuan coleslaw flavor profile offers a unique twist that sets it apart from traditional coleslaws. It’s packed with nutrients, thanks to the combination of fresh vegetables and protein from white beans. This dish is versatile enough to complement any main course, making it a great choice for summer BBQs or as a refreshing side dish. Plus, it’s vegan-friendly when using plant-based mayonnaise, catering to a wide range of dietary preferences. Lastly, the crisp textures and vibrant colors make it visually appealing on any table.

Ingredients for Hearty Szechwan Coleslaw with

Gather these items:

4 cups green cabbage, finely shredded
1 cup carrots, grated
1 cup red bell pepper, thinly sliced
1 cup cooked white beans (such as cannellini or navy)
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup mayonnaise (or vegan mayo for a plant-based option)
2 tablespoons Szechwan sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
Salt and pepper to taste
Optional: sliced jalapeños for extra heat

How to Make Hearty Szechwan Coleslaw with Step-by-Step

Step 1: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red bell pepper, and chopped green onions.
Step 2: Gently fold in the cooked white beans, being careful not to mash them.
Step 3: In a separate small bowl, whisk together the mayonnaise, Szechwan sauce, rice vinegar, soy sauce, sesame oil, salt, and pepper until smooth.
Step 4: Pour the dressing over the vegetable and bean mixture. Toss everything together until well coated.
Step 5: Taste the coleslaw and adjust the seasoning if necessary. You can add more salt, pepper, or Szechwan sauce for extra flavor.
Step 6: Fold in the chopped cilantro to add freshness.
Step 7: For the best flavor, let the coleslaw sit in the refrigerator for at least 30 minutes before serving.
Step 8: Give the coleslaw a quick toss before serving to ensure it’s well mixed.

Pro Tips for the Best Hearty Szechwan Coleslaw with

Keep these in mind:

This coleslaw can be made a day in advance, allowing the flavors to meld beautifully.
Feel free to customize with your favorite vegetables like cucumbers or radishes.
Adjust the spice level by adding more or fewer jalapeños to suit your taste.
For added crunch, consider topping with roasted peanuts or sesame seeds.
Remember to use fresh ingredients for the best taste.

Hearty Szechwan Coleslaw with White Beans: A Flavorful Salad - Hearty Szechwan Coleslaw with - main visual representation

Best Ways to Serve Hearty Szechwan Coleslaw with

This crunchy Szechuan cabbage salad can be served in various ways. It pairs wonderfully with grilled meats, making it a perfect side for summer BBQs. You can also enjoy it as a filling in wraps or tacos for a fresh twist. For a light lunch, serve it over a bed of greens or alongside other dishes in a colorful salad platter.

How to Store and Reheat Hearty Szechwan Coleslaw with

To keep your flavorful Szechuan coleslaw fresh, store it in an airtight container in the refrigerator. It can last up to three days, making it an easy choice for meal prep. Just remember, the longer it sits, the softer the vegetables will become, so it’s best enjoyed within a couple of days. No reheating is needed; simply enjoy it cold!

Frequently Asked Questions About Hearty Szechwan Coleslaw with

What’s the secret to perfect Hearty Szechwan Coleslaw with?

The secret lies in balancing the flavors. Use fresh ingredients and adjust the spice level according to your taste. The Szechuan-style coleslaw benefits from a mix of crunchy vegetables and a creamy dressing that ties everything together.

Can I make Hearty Szechwan Coleslaw with ahead of time?

Absolutely! This coleslaw can be made a day in advance, which enhances the flavor as the ingredients meld together. Just be sure to store it in the refrigerator until you’re ready to serve.

How do I avoid common mistakes with Hearty Szechwan Coleslaw with?

Avoid over-mixing the coleslaw to keep the vegetables crunchy. Additionally, be cautious with the salt; you can always add more, but you can’t take it out once it’s in!

Variations of Hearty Szechwan Coleslaw with You Can Try

For a different twist, consider making a vegan Szechuan coleslaw recipe by using a plant-based mayo. You can also experiment with adding peanut dressing for a unique flavor. Other options include incorporating fruits like mango or apples for a sweet contrast, or switching up the veggies to include jicama or snap peas for added crunch.

For more delicious recipes, check out our Mediterranean Chickpea Salad or try making Spaghetti with Garlic and Oil for a quick meal. If you’re looking for a hearty main dish, our Pappardelle with Beef Ragu is a great option!

Hearty Szechwan Coleslaw with White Beans: A Flavorful Salad

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Hearty Szechwan Coleslaw with White Beans is a crunchy and flavorful salad that combines fresh vegetables and protein-rich beans.

Author: Lisa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: Mixing
Cuisine: Asian
Diet: Vegetarian

Ingredients

Scale

4 cups green cabbage, finely shredded
1 cup carrots, grated
1 cup red bell pepper, thinly sliced
1 cup cooked white beans (such as cannellini or navy)
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup mayonnaise (or vegan mayo for a plant-based option)
2 tablespoons Szechwan sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
Salt and pepper to taste
Optional: sliced jalapeños for extra heat

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Instructions

In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red bell pepper, and chopped green onions.
Gently fold in the cooked white beans, being careful not to mash them.
In a separate small bowl, whisk together the mayonnaise, Szechwan sauce, rice vinegar, soy sauce, sesame oil, salt, and pepper until smooth.
Pour the dressing over the vegetable and bean mixture. Toss everything together until well coated.
Taste the coleslaw and adjust the seasoning if necessary. You can add more salt, pepper, or Szechwan sauce for extra flavor.
Fold in the chopped cilantro to add freshness.
For the best flavor, let the coleslaw sit in the refrigerator for at least 30 minutes before serving.
Give the coleslaw a quick toss before serving to ensure it’s well mixed.