Mexican coleslaw

Ingredients for 6 servings:

• 1 white cabbage
• 1 can kidney beans, approx. 400 g
• 1 pepper, green
• 1 pepper, red
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 small can of corn (Mexican Mix)
• 1 onion(s)
• 1 garlic clove(s), squeezed
• 100 ml garlic sauce
• 100 ml balsamic vinegar bianco
• 50 ml linseed oil
• 3 tsp sea salt
• 1 tsp sugar
• Caraway, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Tex-Mex cuisine

Cut the cabbage into strips and place in a bowl. Sprinkle the sea salt and sugar over the cabbage strips and knead well. Place the kidney beans in a sieve and rinse. Dice the bell peppers and finely slice the chili peppers. Dice the onion and mince the garlic. Add the chopped vegetables, kidney beans, sweetcorn, and minced garlic to the salad. In a bowl, mix the garlic sauce, vinegar, and oil together and drizzle over the salad. If desired, add a little caraway. Let it sit for a good hour and season again with salt, pepper, and vinegar before serving, if desired.