Cabbage and Green Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/2 pounds green beans, split lengthwise |
1/3 cup white wine vinegar |
4 small garlic cloves, minced |
3 tablespoons light olive oil |
1 tablespoon finely grated fresh ginger |
1 tablespoon chopped thyme |
3/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
one 2 1/2 -pound head green cabbage, finely shredded |
2 medium tomatoes, cut into 1-inch dice |
Directions:
1. In a large saucepan of boiling salted water, cook the green beans until al dente, about 4 minutes. Drain and refresh the beans under cold running water, then pat dry.
2. In a small bowl, combine the vinegar, garlic, olive oil, ginger, thyme, salt and pepper. In a large bowl, toss the cabbage with the tomatoes and green beans. Add the dressing, toss to coat and serve.:
3. Make Ahead: The green beans can be cooked and refrigerated for 1 day.
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