Cabbage and Green Bean Salad

Ingredients

• 1 tablespoon ginger fresh finely grated
• 4 small garlic cloves minced
• 1.5 pounds green beans split
• 2.5 pound cabbage shredded green finely
• 3 tablespoons olive oil light
• 0.3 teaspoon pepper freshly ground
• 0.8 teaspoon salt 
• 1 tablespoon thyme leaves chopped
• 2 medium tomatoes cut into 1-inch dice
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• sauce pan

Directions

1. In a large saucepan of boiling salted water, cook the green beans until al dente, about 4 minutes.
2. Drain and refresh the beans under cold running water, then pat dry.
3. In a small bowl, combine the vinegar, garlic, olive oil, ginger, thyme, salt and pepper. In a large bowl, toss the cabbage with the tomatoes and green beans.
4. Make Ahead: The green beans can be cooked and refrigerated for 1 day.