Buckwheat crepes with creamy string bean slaw recipe

Ingredients

• 2 cups (150 g) purple or green string beans
• 2 cups (100 g) shredded cabbage
• 1 small red onion, very thinly sliced
• ½ cup (125 g) goat or sheep yogurt
• 1 tablespoon Dijon mustard
• ¼ teaspoon fine sea salt, plus more if needed
• ½ tablespoon apple cider vinegar
• 1 teaspoon raw honey or pure maple syrup
• 1 small garlic clove, minced
• ⅓ cup (40 g) golden raisins
• ½ cup (70 g) raw walnuts, lightly toasted if desired
• Handful flat-leaf parsley leaves
• Flaky sea salt and freshly cracked black pepper
• Buckwheat crepes

1. Slice lengthwise down the center of each bean, creating two long halves, and put them in a large bowl. Add the cabbage and onion to the string beans.
2. Whisk the yogurt, mustard, salt, vinegar, honey, and garlic together in a small bowl. Add water to thin, if necessary, and then pour over the salad. Fold to combine. Add the raisins, walnuts, and parsley. Season with flaky salt and pepper.
3. To serve, put a crepe on each plate and pile it with the slaw.