200g green beans, trimmed, blanched and thinly sliced
2 Lebanese cucumbers, thinly sliced
¼ red cabbage
2 stalks celery, thinly sliced
1 bunch chives, halvedmustard 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 pepperTo make the mustard dressing, place the mustard, sugar, olive oil, vinegar, salt and pepper in a bowl and stir to combine. 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.
