Try this crunchy cabbage and bean salad as a great side dish.


  • 100g green beans, trimmed, blanched and thinly sliced

  • 1 Lebanese cucumber, thinly sliced

  • 2 cups shredded red cabbage

  • 1 stalk celery, thinly sliced

  • 1 bunch chives, chopped

  • 2 teaspoons honey wholegrain mustard

  • 1 tsp caster sugar

  • 1 tbsp olive oil

  • ¼ cup red wine vinegar

  • Sea salt and cracked black pepper


  • 1.

    To make the dressing, place the mustard, sugar, olive oil, vinegar, salt and pepper in a bowl and stir to combine.

  • 2.

    Place the beans, cucumber, cabbage, celery and chives in a bowl.

  • 3.

    Pour over dressing and toss to combine.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 161kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 18g
  • Sugar 9g
  • Sodium 1002mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Full of crunch with a tartness to finish, this cabbage and green bean salad perfectly complements the sweetness of Dr. Oetker Ristorante’s classic Pizza Hawaii. Best served with a chilled glass of Riesling. 

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