This is delicious, filled with fibre and low in calories. There is approximately 13g of carbs per serving. 500g of finely shredded red cabbage ( 2 cups) 1/4 tsp salt
125g of red kidney beans, drained and rinsed (1/2 cup) 125g of corn niblets, drained (1/2 cup) 75g of chopped fresh coriander (cilantro, 1/3 cup) 1 medium tomato, diced 1 spring onion, chopped 2 TBS balsamic vinegar 1 TBS sesame oil 1/4 tsp crushed chillies (red pepper flakes) 1 clove of garlic, peeled and minced salt and pepper to taste Put the cabbage into a bowl. Sprinkle with the salt and set aside for about 10 minutes. Add the kidney beans, corn, coriander, tomato and spring onions. Whisk together the vinegar, sesame oil, crushed chillies and garlic. Pour over the vegetable mixture and toss to coat. Season to taste with salt and pepper and serve. Note - This salad can be made a day ahead and refrigerated. |
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