Cabbage and Green Bean Salad


  • ¾ teaspoon salt
  • 1 tablespoon finely grated fresh ginger
  • 1/3 cup white wine vinegar
  • 1 tablespoon chopped thyme
  • 1 ½ pounds green beans, split lengthwise
  • 2 medium tomatoes, cut into 1-inch dice
  • ¼ teaspoon freshly ground pepper
  • + 3 more ingredients
    • 4 small garlic cloves, minced
    • 3 tablespoons light olive oil
    • One 2 ½ -pound head green cabbage, finely shredded

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 w...

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