crunchy summer slaw

  • 200g green beans, trimmed, blanched and thinly sliced
  • 2 Lebanese cucumbers, thinly sliced 
  • ¼ red cabbage 
  • 2 stalks celery, thinly sliced 
  • 1 bunch chives, halved 

mustard dressing

  • 2 teaspoons seeded mustard 
  • 2 teaspoons caster (superfine) sugar 
  • 1 tablespoon olive oil 
  • ¼ cup (60ml) red wine vinegar 
  • sea salt and cracked black pepper

 

  1. To make the mustard dressing, place the mustard, sugar, olive oil, vinegar, salt and pepper in a bowl and stir to combine. 
  2. Place the green beans, cucumber, cabbage, celery and chives in a bowl. Pour over dressing and toss to combine. Serve with sticky peppered veal cutlets. Serves 4.
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