Summer slaw
Australian Gourmet Traveller recipe for summer slaw by Andrew and Matt McConnell
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Whisk
- Mixing bowl
Ingredients
- 150 gm green beans, trimmed
- 1 sugarloaf cabbage, shredded (see note)
- 5 golden shallots, thinly sliced
- ½ cup flat-leaf parsley leaves (firmly packed)
- 1/3 cup each of (firmly packed) mint leaves and dill sprigs
- 1 cup watercress sprigs
- 160 ml extra-virgin olive oil (2/3 cup)
- 60 ml Forum Chardonnay vinegar (see note) (¼ cup)
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