Purple Cabbage Jar Coleslaw Salad
A colorful layered jar salad made with purple cabbage, beans, and corn, tossed in creamy Kewpie Coleslaw Dressing. Chill, shake, and serve.
Ingredients (Serves 2)
- 1 leaf purple cabbage (about 60g), shredded
- 1/2 cucumber (about 49g), cut into 1cm half-moons
- 1/4 red bell pepper (about 40g), diced into 1.5cm cubes
- 1 pack (50g) mixed beans (chickpeas, green peas, red kidney beans)
- 1 pack (50g) baby corn, sliced into 1cm rounds
- 4 tablespoons Kewpie Coleslaw Dressing
Instructions
- Shred the purple cabbage. Cut the cucumber into 1cm thick half-moon slices. Dice red bell pepper into 1.5cm pieces. Slice baby corn into 1cm rounds.
- In a sealable jar, pour in the coleslaw dressing first. Layer with cabbage, cucumber, mixed beans, red bell pepper, and baby corn in that order.
- Seal the jar and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Shake well before serving, then transfer to a dish and enjoy.
Tips
- Best consumed within one day of preparation. Keep refrigerated if not eating right away.
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