Coleslaw with beans and grilled sausage

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 24 G., saturated fats 7 G., proteins 22 G., carbohydrates 29 G., fiber 8 G., cholesterol mg, sodium 1702 mg, sugar 9 G.

This easy-to-make yet filling dish is perfect for picnics. At home, you can mix the dressing with canned beans and take it with you. The beans will marinate and infuse with amazing, vibrant flavors while on the go. And at the picnic, all you need to do is grill some coarsely sliced cabbage and smoked sausage over the coals. Then finely chop the cabbage and add it to the salad. Serve with sliced sausage and mustard.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (425 g) black-eyed beans, rinsed
1 package (370 g) of smoked sausage
3 tablespoons of apple cider vinegar
1 tbsp. l. brown sugar
1/4 small red onion, thinly sliced
1 small head of white cabbage, cut into 8 wedges
3 tbsp. l. olive oil
0.5 cup fresh parsley
Hot brown mustard, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white cabbage, black-eyed beans, sausage

Cooking the dish according to the recipe:

In a large bowl, combine vinegar, brown sugar, 2 tablespoons water, and 1 1/4 teaspoons salt. Add the canned beans and red onion, mix well, and set aside to marinate.
Meanwhile, preheat the grill to medium heat. Brush the cabbage wedges with 2 tablespoons olive oil and season with salt and pepper. Grill the sausage and cabbage, turning once, until the cabbage is charred and crisp-tender, 8 to 10 minutes.

Chop the cabbage into small pieces and add to the bean mixture. Add the parsley and the remaining 1 tablespoon of olive oil, season with salt and pepper, and toss. Divide among plates. Slice the sausage and add to the salad. Serve with mustard.

Categories:

recipe / Summer dishes / Picnic / Calorie content of prepared meals / Grill, barbecue / Grilled vegetables and fruits / Salads / Vegetable salads / Cabbage dishes / Cabbage salads / White cabbage dishes / Food Network - recipes