Father's Day

Green Bean and Carrot Slaw with Pistachios and Creamy Avocado-Cilantro Vinaigret

September  8, 2015
4 Ratings
  • Serves 4-6
Author Notes

Serve this with a portobello burger. —calliehoo

What You'll Need
  • 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
  1. Green Bean and Carrot Slaw
  2. 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.
  3. 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.
  4. Trim green beans and chop finely, horizontally. Toss together green beans with carrots and vinaigrette. Add pistachios immediately before serving.
  1. Avocado-Cilantro vinaigrette
  2. 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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