Coleslaw is a delicious side to any summer meal, but heavy mayonnaise can curdle in the sun, and all that cabbage can be a little monotonous. So we decided to punch things up with this healthy, briny and mayo-free coleslaw. To contrast with the crunchy cabbage, we’ve added great northern white beans for a creamy touch. Carrots and honey add sweetness to the dish while onion gives it a spicy tang.

But the main flavor in this coleslaw is from dill pickles. We use pickle juice from the jar and two dill pickle spear, seeds removed. It sounds a little funny, but we blend the pickles with the other dressing ingredients to make a smooth, vinegary concoction. Just trust us on this one: it’s gonna be good.

Of course you can serve this dilly bean slaw as a side dish at any cookout. For something different, do as the North Carolinians do and top your turkey burger with this slaw. The soft beans, crisp cabbage and bright, pickly flavors add texture and brightness to even the leanest meat.

Healthy white bean coleslaw

Healthy Dilly Bean Coleslaw

This is the perfect picnic slaw.  The tang of the dill pickles and garlic is tamed with the creamy bean juice and honey.  The mustard seeds add a nice bit of heat and bite.  If you want to add more color use red cabbage and our 48 oz Mixed Beans.  This will no doubt become a family favorite!

Ingredients:

1 48 oz Randall Great Northern, drained, reserving 2 Tbs. of liquid
1 cup Carrot, grated
1 cup Red Onion, finely chopped
3 cups Cabbage, thinly sliced
1/2 cup Fresh Dill , coarsely chopped
Dressing
2/3 cup Olive Oil
1 Tbs + 1 tsp Mustard Seeds
2 Dill Pickle Spears, seeded
2 large  cloves Garlic
2 Tbs Dill Pickle Juice
1 Tbs Apple Cider Vinegar
2 Tbs Reserved Bean Juice
1 Tbs Honey

Directions:

1. Make the dressing. Heat 1/3 of the olive in a sauté pan. Add mustard seeds, stirring constantly; cook seeds until they darken and bitter flavor is tamed. This will take about 2-3 minutes. Remove from stove and strain the seeds into a separate small bowl pouring the olive oil back into the cup holding the additional 1/3 of olive oil. In a food processor, combine everything except the seeds and oil. Process until all ingredients are well combined. While food processor is on slowly drizzle the olive oil. Pour dressing into a mixing cup and add the mustard seeds.

2. Make the salad. Combine all the salad ingredients in a large bowl and mix well. Add the dressing and toss. Refrigerate for at least an hour.

Great Northern White Beans are an important part of a healthy diet

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