- 200g thick green bean, halved lengthways, then cut in 2
- 1 small head white cabbage, shredded
- 1 small white onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 large carrots, shredded
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
For the dressing
- 5 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 5 tbsp cider vinegar
- 4 tbsp caster sugar
- 1 tsp celery seeds
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 tbsp wholegrain mustard
Cook the green beans for 1 min in boiling salted water, then drain and rinse under a cold tap. Place in a large bowl with the cabbage, onion and carrot.
In a small saucepan, bring the dressing ingredients to the boil. Add a pinch of salt, remove from the heat, let cool for 5 mins, then toss with the salad before serving.