I had this cabbage slaw TWICE today. On its own for lunch and with some pan seared scallops for dinner. (Side Note: the frozen scallops from Trader Joe's are legit good!) Learning how to plate your meals is KEY in the nutrition group I have kicking off on Monday. I had no idea that tweaking the percentage of macronutrients at each meal would make such a difference! Don't worry, no scales or measuring food involved, just the simple eyeball method! What’s in the slaw you say? Cabbage, black beans, bell pepper, scallions, cilantro, juice of two limes, 1 pressed garlic clove, a little extra virgin olive oil, some apple cider vinegar and a pinch of salt. I rarely measure when I cook (which is EXACTLY why I don't bake) but here are some estimates if you wanna make this yourself. It's a great salad to have kicking around because the cabbage holds up well for a few days and it's an easy veggie side for entertaining because you can make it ahead. I also love it as a main because, VEGGIES MOST!
Cabbage and Black Bean Slaw
3 cups thinly sliced red cabbage
1 15oz can of black beans, rinsed and drained
1 red bell pepper, chopped (any color will do here!)
Handful of scallions, chopped (4-5?!)
Handful of fresh cilantro, chopped
Juice of 2 limes
1-2 cloves of garlic, pressed
1 TBL extra virgin olive oil
Dash of apple cider vinegar
Pinch of salt
In a medium bowl combine all ingredients. Toss, then taste and add more seasoning as necessary. I threw on some crumbled feta!