Author Notes
Serve this with a portobello burger. —calliehoo
Ingredients
- Green Bean and Carrot Slaw
-
3/4 pound
green beans
-
3
medium carrots
-
2/3 cup
avocado-cilantro vinaigrette (below)
-
1/4 pound
roasted pistachios, shelled
-
salt and freshly ground pepper, to taste
- Avocado-Cilantro vinaigrette
-
1
avocado
-
1 bunch
cilantro, chopped roughly
-
2 tablespoons
champagne vinegar
-
2/3 cup
olive oil
-
1 1/2 teaspoons
salt
Directions
- Green Bean and Carrot Slaw
-
Bring a large pot of salted water to a boil. While you're waiting, peel and grate carrots coarsely into a large bowl. Pulse pistachios in a food processor until they are crumbs.
-
Blanche the green beans: place in boiling water just until bright green and tender. Drain and plunge beans into cold water to stop the cooking.
-
Trim green beans and chop finely, horizontally. Toss together green beans with carrots and vinaigrette. Add pistachios immediately before serving.
- Avocado-Cilantro vinaigrette
-
Blend together the first three ingredients in a blender or food processor. Add olive oil in a steady stream. Add salt and adjust to taste.
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