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Hearty Szechwan Coleslaw with White Beans: A Flavorful Salad

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

Ingredients

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  • 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

Instructions

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

Notes

  • This coleslaw can be made a day in advance.
  • Feel free to customize with your favorite vegetables.
  • Adjust the spice level by adding more or fewer jalapeños.

Nutrition

Find it online: https://yummywords.com/hearty-szechwan-coleslaw-with/

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