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Ingredients
US|METRIC
9 SERVINGS
- 1/4 green cabbage
- 1/2 red cabbage
- 1 bunch radishes
- 2 carrots
- 1 bunch lacinato kale (chopped)
- 1 can black beans (drained and rinsed)
- 2 zucchini (halved)
- 2 lime
- 1/4 cup white wine vinegar
- 2 Tbsp. cumin
- 1 Tbsp. Dijon mustard
- olive oil (Drizzle of)
- salt
- pepper
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Directions
- To make this recipe, prep your zucchini halves with olive oil, salt and pepper. Using a stovetop grilling pan, sear both sides of the squash until cooked, about 5-7 minutes. Set aside to cool before cutting into bite-sized pieces.
- Using the Reversible Shredding Disc on your KitchenAid® Food Processor, use the food pusher to carefully guide the radishes and carrots through the 2mm setting. Flip the shredding disc over to the 4mm setting and push through your red and green cabbage. Place the mixture into a large bowl and add chopped kale, black beans and zucchini.
- Mix dressing ingredients together and whisk well. Toss with the slaw before serving.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium310mg13% |
Potassium570mg16% |
Protein5g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber7g28% |
Sugars5g |
Vitamin A60% |
Vitamin C100% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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