Hot Vegetables -- Green Bean Salad with Ginger-Soy Dressiing

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Green Bean Salad with Ginger-Soy Dressing

 

Recipe By :Hot Vegetables, Hugh Carpenter & Teri Sandison

Serving Size : 6 Preparation Time :0:00

Categories : Hot Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces green beans -- (any variety)

1 tablespoon toasted sesame seeds

DRESSING:

1/4 cup Japanese rice vinegar -- unseasoned

2 tablespoons thin soy sauce

1 tablespoon dark sesame oil

1 tablespoon sugar

1 teaspoon Asian chile sauce

2 tablespoons finely minced ginger

1 whole green onion -- minced

2 tablespoons chopped cilantro

 

 

ADVANCE PREPARATION: Trim the stem ends off 12 ounces of any variety of " green "

beans. Bring 4 quarts of water to a rapid boil. Stir the green beans into the

water. When the green beans brighten and they taste tender, about 5 minutes,

immediately transfer them to a boil containing cold water and ice. When the

beans are chilled, pat dry. Store in the refrigerator until ready to use.

Toast the sesame seeds and set aside. In a small bowl, combine all ingredients

for the dressing. All advance preparation steps may be completed up to 8 hours

before you begin the final steps.

 

FINAL STEPS: To serve, place the green beans in a bowl, then stir the dressing

and pour it over the green beans. Stir evenly to combine. Transfer to a

serving platter or salad plates. Sprinkle with sesame seeds. Serve.

 

S(ISBN):

" 0-89815-975-X "

Copyright:

" 1998 "

 

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Per serving: 58 Calories (kcal); 3g Total Fat; (42% calories from fat); 2g

Protein; 8g Carbohydrate; 0mg Cholesterol; 347mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 4733 1396 0 0 4702 26076 0 0 0