Ingredients

Ingredients:

2 cups shaved Napa Cabbage

½ cup black beans (cooked until tender in slated water with bay and thyme and then

rinsed)

¼ cup thin sliced red onions cut into qurters so they are not long and stringy

1 cup Jicama(peeled and julienned)

Dressing:

1 ½ cup chili sauce

1/3 cup brown sugar

1 teas. Red wine vinegar

1 T. lime juice

½ cup olive oil

Preparation

  1. Simmer the chili sauce with the brown sugar until it is reduced by 1/3 the volume. Then allow to cool and add the vinegar, lime juice and olive oil. Wisk together.

  2. Place all the sliced vegetables in a bowl and season with salt and pepper. Mix with the dressing. Let to stand about 5 minutes and then serve.