Crisp Green Bean, Red Pepper & Carrot Slaw with Zesty Dressing

Last week I taught a cooking class in Los Angeles for a group of women who are comfortable in the kitchen. I stuck with my usual approach: straightforward, flavorful dishes that are nourishing without following any specific diet. One of the favorites from the class is this vibrant green bean slaw. It’s colorful, satisfying, and built around a bright cider vinegar and Dijon vinaigrette that livens the vegetables. The salad keeps well, so it’s perfect to prepare on a Sunday and enjoy throughout the week. Serve it alongside grilled turkey burgers, a hearty protein salad, or steaks from the grill.

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Green Bean Slaw

If you prefer to prepare this the night before a summer barbecue, keep the cooked beans and the dressed vegetables separate in the refrigerator. Bring both to room temperature before combining and serving.

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: vegetarian side dish

Author: Marcia W. Smart

Ingredients

• 1 1/4 pounds haricots verts thin green beans
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove minced
• 1/4 cup plus 1 tablespoon cider vinegar
• 2 1/2 tablespoons water
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 1/4 teaspoon celery seeds
• 1 medium carrot cut into fine julienne
• 1 medium parsnip cut into fine julienne
• 1 red bell pepper cut into fine julienne
• 1/2 small red onion thinly sliced
• Worcestershire sauce
• Hot sauce such as Cholula or Tabasco
• Salt and freshly ground black pepper
• 1 hard-cooked egg chopped, for garnish (optional)

Instructions

• Bring a large pot of salted water to a rolling boil. Add the haricots verts and cook until crisp-tender, about 2 minutes. Drain, rinse under cold water, and pat the beans dry.
• Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the cider vinegar, water, Dijon mustard, honey, and celery seeds to form a vinaigrette. Add the julienned carrot, parsnip, red pepper, and the sliced red onion; toss and warm for about 1 minute. Transfer the warmed vegetables to a large bowl, add the drained beans, and toss to combine.
• Season the slaw with a few dashes of Worcestershire sauce and hot sauce to taste. Finish with salt and freshly ground black pepper. Garnish with the chopped hard-cooked egg if desired. Serve warm or at room temperature.