Healthy Sides: Green Bean Slaw

Travis Rathbone / M+F Magazine

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.

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.

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