Preparation time
20 minutes
Ready in
7 hr 40 min
Refrigeration Time: 4 hours or overnight
Makes
Makes 6 servings
Ingredients
- 1 cup (250 mL) shredded peeled Ontario Rutabaga
- 1 cup (250 mL) canned red kidney beans, rinsed and drained
- 1 cup (250 mL) diced cooked peeled Ontario Potatoes
- 1 cup (250 mL) shredded Ontario Carrots
- 1 cup (250 mL) shredded Ontario Green Cabbage
Lime Dressing:
- 1/2 tsp (2 mL) grated lime rind
- 2 tbsp (25 mL) fresh lime juice
- 2 tbsp (25 mL) chopped fresh Ontario Cilantro (Coriander)
- 1/2 tsp (2 mL) chili powder
- 1/4 tsp (1 mL) each salt and pepper
- 1 small clove garlic, minced
- 1/3 cup (75 mL) olive oil
Instructions
In deep 6-cup (1.5 L) bowl/container, layer rutabaga, kidney beans, potatoes, carrots and cabbage.
Lime Dressing: In small bowl, whisk together lime rind and juice, cilantro, chili powder, salt, pepper, garlic and oil. Pour over vegetables. Cover and refrigerate at least 4 hours or overnight. Just before serving, toss lightly to combine vegetables.
Nutritional Information
1 Serving:
- Protein: 4 grams
- Fat: 12 grams
- Carbohydrate: 18 grams
- Calories: 192
- Fibre: 4 grams
- Sodium: 85 mg