Asian green bean salad

Side dish today, November 6, 2015
So delicious and fresh salad, great for any kind of meat, poultry or fish dish
6 servings
  • 2 lbs. green beans, ends trimmed
  • ¼ cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 to 2 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • ½ cup thinly sliced red onion, rinsed and drained
  • 1 ½ cups fresh bean sprouts ( or baby bean sprouts ), rinsed
1) In a 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.
In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey. Add green beans, onion, and bean sprouts and stir gently to coat. Serve at room temperature, or chill airtight up to 3 hours, and serve cold.

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