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Cabbage and Green Bean Salad

slideshow Terrific Green Salads

  • Servings: 12

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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.

Contributed By Published September 1998

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