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Green Bean Slaw: fresh green bean slaw with cabbage — Salads recipe | AfoodrinkSalads

Green Bean Slaw

This crisp green bean slaw is bright, crunchy, and easy to serve with almost any meal. Blanched green beans, cabbage, carrots, herbs, and a tangy Dijon dressing make it feel fresh without being fussy.

Total time
23 min
Yield
6 side-dish servings
Difficulty
Easy

Prep 20mCook 3mAmericanSalads

Green bean slaw is a lighter, greener take on classic cabbage slaw. The beans are quickly blanched, which means they are briefly cooked in boiling water, then chilled so they stay crisp and bright.

This salad works well beside grilled food, sandwiches, veggie burgers, roasted potatoes, or a simple weeknight dinner. It has enough crunch to hold up for a picnic, but it still tastes fresh and clean.

The dressing is a simple mix of olive oil, apple cider vinegar, Dijon mustard, garlic, and a little maple syrup. Toasted almonds add a nutty finish, but you can skip them or swap in seeds if needed.

01What you'll need

Ingredients

13 items · 6 side-dish servings

  • 1 pound fresh green beans, trimmed
  • 3 cups finely shredded green cabbage
  • 1 cup shredded carrot
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh parsley
  • 1/3 cup sliced almonds, toasted
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

02How to make it

Step-by-step

  1. 1. Boil the water

    Bring a large pot of water to a boil. Set a large bowl of ice water near the stove. The ice water stops the cooking quickly, so the beans do not turn soft.

  2. 2. Blanch the green beans

    Add the trimmed green beans to the boiling water and cook for 2 to 3 minutes, until they are bright green and crisp-tender. Crisp-tender means they are cooked but still have a little snap.

  3. 3. Chill and dry

    Use tongs or a slotted spoon to move the beans to the ice water. Let them cool for 2 minutes, then drain well. Pat them dry with a clean towel so the dressing does not get watered down.

  4. 4. Slice the beans

    Cut the cooled green beans on a sharp diagonal into 1- to 2-inch pieces. This shape makes them easier to toss and eat like slaw.

  5. 5. Make the dressing

    In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and black pepper until smooth. Whisking means stirring quickly so the oil and vinegar come together.

  6. 6. Toss the vegetables

    Add the sliced green beans, cabbage, carrot, red onion, and parsley to the bowl. Toss until everything is lightly coated in dressing.

  7. 7. Add the almonds

    Sprinkle in the toasted almonds and toss once more. Taste and adjust with a small pinch of salt or an extra splash of vinegar if you want it tangier.

  8. 8. Rest and serve

    Let the slaw sit for 10 minutes before serving. This short rest helps the vegetables absorb the dressing while keeping their crunch.

03From our kitchen

Cook's tips

  • Make-ahead: Blanch and slice the green beans up to 2 days ahead. Store them dry in an airtight container. You can also mix the dressing ahead and refrigerate it in a jar.
  • For the crunchiest slaw, store the dressing, almonds, and vegetables separately, then toss them 10 to 30 minutes before serving.
  • Storage: Leftover dressed slaw keeps in the refrigerator for up to 3 days. It will soften slightly, but it is still good. Stir before serving.
  • Nut-free swap: Use toasted sunflower seeds or pumpkin seeds instead of almonds, or leave them out.
  • Vegetable swaps: Purple cabbage, napa cabbage, shaved fennel, or thinly sliced radishes all work well here. Keep the total amount of extra vegetables about the same so the dressing stays balanced.
  • If the slaw tastes flat, add a little more vinegar or salt. If it tastes too sharp, add another small drizzle of olive oil or 1/2 teaspoon maple syrup.

Cook's note

For the best texture, do not overcook the green beans. Pull them from the boiling water while they are still firm, then chill them right away. Very fresh beans may need only 2 minutes.

04Frequently asked

Questions & answers

Can I make green bean slaw without blanching the beans?

Yes, if the beans are very fresh and tender. Slice them thinly and toss them with the dressing, then let the slaw rest for 20 minutes. Blanching gives a brighter color and a slightly softer bite.

Can I use frozen green beans?

Fresh green beans are better for slaw because they stay crisp. Frozen beans tend to be softer after thawing. If you must use them, thaw completely, pat very dry, and skip the blanching step.

How far ahead can I dress the slaw?

You can dress it up to 1 day ahead, but it will be softer. For a crisp party or picnic slaw, toss the vegetables with the dressing the same day and add almonds just before serving.

What can I use instead of Dijon mustard?

Whole-grain mustard works well and adds texture. Yellow mustard can also be used, but it has a sharper, simpler flavor, so start with 2 teaspoons and add more to taste.

Is this green bean slaw vegan?

Yes. The dressing uses maple syrup instead of honey, and there are no dairy or egg ingredients.

05Per serving

Nutrition facts

Nutrition Facts

6 side-dish servings

Amount per serving

Calories144

% Daily Value*

Total Fat10 g
13%
Saturated Fat1.2 g
6%
Cholesterol0 mg
0%
Sodium279 mg
12%
Total Carbohydrate13 g
5%
Dietary Fiber4 g
14%
Total Sugars7 g
Protein3 g
6%
Vitamin D0 mcg
0%
Calcium75 mg
6%
Iron1.6 mg
9%
Potassium371 mg
8%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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