Cabbage and Green Bean Salad

Food & Wine


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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


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.:

Make Ahead: The green beans can be cooked and refrigerated for 1 day.

Created date

June 2004