• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Smart In The Kitchen

Dinner is done!

  • Smart Recipes
  • Cooking Classes
  • Meal Plans
  • Gift Cards
  • Videos
  • About

Green Bean, Red Pepper and Carrot Slaw

June 9, 2015 By msmart Leave a Comment

Green Bean Slaw with Parsnips and Carrots

Green Bean Slaw with Parsnips and Carrots

Last week I taught a class to a few women in Los Angeles who are no novices in the kitchen. But I stuck with my usual fare. Simple, good food that tends to be healthy but doesn’t follow any particular diet. This is one of our favorites from the class, a colorful green bean slaw that fills the “eat the rainbow” quota. It has a delicious cider vinegar and mustard vinaigrette that brings the vegetables to life. It’s one of those salads that you can make on a Sunday afternoon and will keep well for days in the refrigerator. Serve it with grilled turkey burgers, a big protein-rich side salad or steaks on the grill.

Print Recipe

Green Bean Slaw

If you’d like to make this the night before a summer barbeque, refrigerate the cooked beans and dressed mixed vegetables separately. Bring to room temperature before mixing and serving.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: vegetarian side dish
Author: Marcia W. Smart

Ingredients

  • 1 1/4 pounds haricots verts thin green beans
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove minced
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 2 1/2 tablespoons water
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon celery seeds
  • 1 medium carrot cut into fine julienne
  • 1 medium parsnip cut into fine julienne
  • 1 red bell pepper cut into fine julienne
  • 1/2 small red onion thinly sliced
  • Worcestershire sauce
  • Hot sauce such as Cholula or Tabasco
  • Salt and freshly ground black pepper
  • 1 hard-cooked egg chopped, for garnish (optional)

Instructions

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

Filed Under: All Recipes, Dairy-Free, Fall, Gluten-free/Gluten-free adaptable, Grain-free, Salads, Summer, Vegetable Side Dish Tagged With: carrots, dairy-free, gluten-free, grain-free, green beans, parsnips, red pepper, salad, side, slaw, vegetables, vegetarian

Previous Post: « Spatchcocked Chicken
Next Post: Lamb Meatballs »

Reader Interactions

By Category

By Date

Search

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Primary Sidebar

Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

FIND ME HERE

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FOLLOW ME ON PINTEREST

Smart in the Kitchen

FOLLOW ME ON YOUTUBE

Recent Posts

  • Whole30 Meal Plan // January 2021 // Week 4
  • Whole30 Meal Plan January 2021 // Week 3
  • Whole30 Meal Plan // January 2021 // Week 2
  • Any Greens Pesto
  • Whole30 Meal Plan // January 2021 // Week 1

GET SMART IN THE KITCHEN RECIPES AND NEWS

Categories

  • All Recipes
  • Appetizers and Snacks
  • Basics
  • Breakfast and Brunch
  • Casseroles
  • Cocktails
  • Condiments
  • Dairy-Free
  • Dessert
  • Dinner
  • Entertaining
  • Fall
  • Freezer Friendly
  • Friday Love List
  • Gift + Product Guides
  • Gluten-free/Gluten-free adaptable
  • Grain-free
  • Grilling
  • Holidays
  • Instant Pot
  • Kitchen
  • Mains
  • Meat
  • Meatless Mains
  • Mediterranean
  • One-Pot Meals
  • Pasta
  • Poultry
  • Retreats
  • Salad Dressings
  • Salads
  • Sauces and Salsas
  • Seafood
  • Slow Cooker
  • Smoothie
  • Soups
  • Spice Mix
  • Spring
  • Summer
  • Thanksgiving
  • Travel
  • Uncategorised
  • Vegetable Side Dish
  • Weekly Meal Plans
  • Wellness
  • Whole 30
  • Wine
  • Winter

Archives

  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • June 2015
  • April 2015

Copyright © 2021 · Smart In The Kitchen