Garlicky Green Beans with Red Cabbage Slaw
4.9(779 ratings)Raw green beans can be squeaky, but slicing them thin and letting them marinate in garlic and lemon makes them tender-crisp and sweet. The mushrooms spend a few hours in a low dehydrator, which concentrates their flavor and gives them a meaty chew. Arrange everything in separate piles on a dark plate so each color stands out.
- Hands-on
- 25 min
- Dehydrate
- 3 hr
- Total
- 3 hr 25 min
- Serves
- 2
- Level
- Challenging
Method
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Step 1: Toss the halved mushrooms with the coconut aminos, 1 tablespoon olive oil and thyme, spread on a mesh dehydrator tray and dry at 115F for 3 hours until shrunken and chewy.
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Step 2: Slice the green beans thinly on a sharp diagonal and toss with the garlic, 2 tablespoons lemon juice, 2 tablespoons olive oil and half the salt.
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Step 3: Let the beans marinate while the mushrooms dehydrate, stirring them every hour so they soften evenly.
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Step 4: Massage the shredded cabbage with the remaining lemon juice, olive oil and salt for 1 minute until it darkens and slumps slightly.
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Step 5: Arrange the cabbage, green beans, mushrooms and carrot ribbons in separate mounds on a dark plate, drizzle with leftover marinade and scatter parsley over the top.
Same technique, different aisle
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