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Associa Family Cookbook Volume III
1. In a large pot of boiling salted water, cook the green beans until crisp-tender, about 2 minutes. Drain,
rinse, pat dry, and set aside.
2. In a large skillet, heat the olive oil. Add the garlic and cook over medium heat until fragrant, about 30
seconds.
3. Stir in the vinegar, water, mustard, honey, and celery seeds. Add the carrots,
parsnips, bell peppers, and onions and toss until warmed through, about 1
minute. Transfer to a large bowl.
4. Add the green beans to the vegetable mixture and toss well. Add a few dashes of
Worcestershire sauce and hot sauce, and season with salt and pepper.
5. Garnish the slaw with the chopped egg and serve warm or at room temperature.
Green Bean Slaw
S E R V E S 1 0
T H E P R E S C O T T C O M P A N I E S , A N A S S O C I A
®
C O M P A N Y
ingredients
directions
1¼ lbs green beans
2 Tbsp extra-virgin olive oil
1 clove garlic, minced
¼ cup apple cider vinegar
2½ Tbsp water
1½ tsp Dijon mustard
1½ tsp honey
¼ tsp celery seeds
1 medium carrot, julienned
1 medium parsnip, julienned
1 red bell pepper, julienned
½ small red onion, thinly sliced
Worcestershire sauce
hot sauce
salt (to taste)
freshly ground black pepper
(to taste)
1 hard-boiled egg, chopped
(for garnish)
SIDES
