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Cabbage and Green Bean Salad

  • SERVINGS: 12
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 1/2 pounds green beans, split lengthwise
  2. 1/3 cup white wine vinegar
  3. 4 small garlic cloves, minced
  4. 3 tablespoons light olive oil
  5. 1 tablespoon finely grated fresh ginger
  6. 1 tablespoon chopped thyme
  7. 3/4 teaspoon salt
  8. 1/4 teaspoon freshly ground pepper
  9. One 2 1/2 -pound head green cabbage, finely shredded
  10. 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.
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