Let’s face it: The side dish staple green bean casserole is a sodium tsunami and gut-busting calorie load. Instead, serve up this healthy slaw featuring a plethora of vegetables and a dressing.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>½ cup thinly sliced red onion</li>
<li>1 lb green beans or haricots verts, ends trimmed</li>
<li>2 medium carrots, peeled and julienned</li>
<li>2 medium parsnips, peeled and julienned</li>
<li>1 red bell pepper, thinly sliced</li>
<li>¼ cup extra-virgin olive oil</li>
<li>2 tbsp cider vinegar or white wine vinegar</li>
<li>¼ cup hazelnuts</li>
<li>2 tsp lemon zest</li>
<li>2 tsp Dijon mustard</li>
<li>1 garlic clove, chopped</li>
<li>½ tsp salt</li>
<li>¼ tsp black pepper</li>
<li>3 hard-boiled eggs, roughly chopped</li>
<li>¼ cup chopped dill</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a bowl, cover red onion with cold water and chill for at least 30 minutes; drain. This takes some of the bite out of eating raw onion.</li>
<li>In a large pot of boiling salted water, cook beans until tender, about 2 minutes. Immediately place beans in a pot of ice water to halt cooking process. Drain and place in a large bowl along with onion, carrots, parsnips, and red pepper.</li>
<li>To make dressing, place olive oil, vinegar, hazelnuts, lemon zest, mustard, garlic, salt, and pepper in a blender and blend until just slightly chunky. Blend in water, 1 tbsp at a time, if needed to help with blending and to reach desired consistency. Toss dressing with vegetables and then gently stir in eggs and dill.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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