Ingredients
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1
-
1
-
1
-
-
4
-
1
-
2
-
3
-
2
-
2
-
-
-
-
-
Directions
Chinese Green Bean Salad by Dr Andrew Weil, from his website He writes, This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare Look for fresh, plump organic green beans if you can find them Cook them until they are bright green and still crunchy-tender At this point you can keep the green beans refrigerated Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color , Wow! Holy Mustard! I’m a big mustard fan but this was overwhelming The beans got lost in the heat I threw out the first batch then started again, reducing the mustard to 2 teaspoons Much more palatable
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Steps
|
1
Done
|
Trim and Cut the Green Beans Into 1-Inch Lengths. Cook in Rapidly Boiling Water, About 5 Minutes or Until Crunchy-Tender. |
|
2
Done
|
Drain Beans, Immerse in Cold Water to Stop the Cooking Until They Are Cool, Then Drain Well. at This Point You Can Set Them Aside and Refrigerate Until Ready to Serve. |
|
3
Done
|
Mix the Dressing Ingredients in a Small Bowl With a Whisk Until Well Blended. |
|
4
Done
|
Toss the Green Beans With the Ginger Root, Red Onion and Dressing. |
|
5
Done
|
Serve Immediately. |
