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.
Ingredients
½ cup thinly sliced red onion
1 lb green beans or haricots verts, ends trimmed
2 medium carrots, peeled and julienned
2 medium parsnips, peeled and julienned
1 red bell pepper, thinly sliced
¼ cup extra-virgin olive oil
2 tbsp cider vinegar or white wine vinegar
¼ cup hazelnuts
2 tsp lemon zest
2 tsp Dijon mustard
1 garlic clove, chopped
½ tsp salt
¼ tsp black pepper
3 hard-boiled eggs, roughly chopped
¼ cup chopped dill
Directions
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.
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.
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.
