Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10 side-dish servings
© Fredrika Stjärne

How to Make It

Step 1    

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry.

Step 2    

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.

Make Ahead

The cooked beans and dressed mixed vegetables can be refrigerated separately overnight. Bring to room temperature before serving.

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Aggregate Rating value: 5

Review Count: 366

Worst Rating: 0

Best Rating: 5

Author Name: Eileen Ward

Review Body: I didn't have haricots vests only regular green beans I had to make my own dijon mustard but had every other ingredient and my husband who squawks at veggies took a second helping.  I felt the carrot and parsnip needed blanching because   they were too hard even though I julienned them as directed.  I plan to make this dish as a side for a baby shower I will cater soon.

Review Rating: 4

Date Published: 2016-09-15