Smokey's bean and pointed cabbage salad

Ingredients for 2 servings:

• 200 g green beans (runner or bush beans)
• Water (ice water)
• 400 g pointed cabbage or white cabbage
• 2 tbsp sunflower seeds, lightly roasted without fat
• 5 tbsp vinegar (fruit vinegar)
• 4 tbsp rapeseed oil
• 1 tsp mustard
• e.g. horseradish, freshly grated
• 1 large garlic clove(s), squeezed
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

SiS-compatible

Cook the beans until al dente, drain, and immediately rinse with ice or cold water. Cut the pointed cabbage into strips. For the dressing, mix all ingredients well. If you prefer a less acidic flavor, you can replace some of the vinegar with broth. Place the pointed cabbage and beans in a bowl and mix well with the dressing. Let everything stand for about 1/2 hour. Stir in the sunflower seeds before serving. If you don’t have pointed cabbage, you can also use regular white cabbage. Let stand a little longer, if necessary. Serve with roasted chicken breast or roasted salmon.