Cabbage and Green Bean Salad

Recipe from Food & Wine

More From Food & Wine


  • 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cabbage and Green Bean Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy