Ingredients

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

Directions

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.