Chinesse Green Bean Salad

[Guest guest]

1 pound fresh green beans

1 tablespoon finely chopped fresh ginger root

1 cup slivered red onion

 

Dressing:

 

4 teaspoons dry mustard powder

1 tablespoon cold water

2 tablespoons reduced-sodium soy sauce

3 tablespoons rice or cider vinegar

2 teaspoons dark-roasted sesame oil

 

1. Trim and cut the green beans into 1-inch lengths.

Cook in rapidly

boiling water, about 5 minutes or until

crunchy-tender.

 

2. Drain beans, immerse in cold water to stop the

cooking until they

are cool, then drain well.

 

3. Mix the dressing ingredients in a small bowl with a

whisk until well

blended.

 

4. Toss the green beans with the ginger root, red

onion and dressing.

Serve immediately.

 

 

 

 

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