I wore out coleslaw. It was too convenient and easy and good and healthy, so I made it whenever we had pulled pork or burgers or barbecue. And that was fine for a while, for over a year, in fact, but now I’ve had enough. I needed something new to catch my fancy.
I found it. This is my new favorite side salad for a number of reasons. For one thing, it passes the no-lettuce test; delicate lettuce-based salads seem so out of place next to a hearty burger. It goes without saying that a side salad should be healthy and easy, and this one is.
And maybe most importantly, it’s adaptable. I’ve been making coleslaw nearly the exact same way for well over a year, but this salad can be made with different vegetables, different types of citrus juice, and different seasonings to match the meal you’re serving it with. The original recipe used lime juice and cumin for a southwestern vibe, but I wanted something more Mediterranean, so I went with lemon juice this time. It went perfectly with spareribs. Coleslaw has been relegated from my favorite summer side to just my favorite pulled pork topping.
Serves 8 as a side dish
I steamed the green beans for about 1 minute, then did not blanch them (dip them into ice water to stop the cooking). If you do plan to blanch your beans, cook them for another minute or two. My beans looks olive green instead of bright green in the photos because I took these pictures the day after I made the salad, and the citrus juice had darkened the beans.
16 ounces green beans, lightly cooked, chopped into ¼-inch pieces
2 cups (7 ounces) radishes, halved and thinly sliced
1 hothouse or 3 English cucumbers (5 ounces total), halved lengthwise and sliced
4 scallions, thinly sliced
1 cup (4 ounces) crumbled feta
¾ cup toasted sunflower seeds, salted or unsalted
¼ cup fresh lemon juice
½ teaspoon salt
freshly ground black pepper, to taste
2 tablespoons thinly sliced fresh mint leaves
2-4 tablespoons extra virgin olive oil
Mix everything except the olive oil. Add the oil and more salt to taste.