Chinese Green Bean Salad
(from Heather Hulsey’s recipe box)
Source: Dr. Andrew Weil: 8 weeks to Optimum Health: A Proven Program for taking Full Advantage of your Body's Natural Healing Power
Categories: Veggie Side Dish
Ingredients
- 1 pound fresh organic green beans
- 1 tablespoon finely chopped fresh gingeroot
- Dressing
- 4 teaspoons dry mustard powder
- 1 tablespoon cold water
- 2 teaspoons sugar
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons rice or cider vinegar
- 2 teaspoons dark roasted sesame oil
Directions
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1) Trim and slice the beans crosswise, into 1 inch lengths. Cook in rapidly boiling water about 5 minutes, or until crunchy tender.
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2) Drain beans, chill in cold water and drain well. Toss with the gingeroot and the dressing. Mix the dressing before tossing with the beans.