Green Bean Salad With Asian-Style Dressing
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Wine Vinegar (white-)2 tbsps
Rice Vinegar2 tsps
Soy Sauce1 cup
Canola1 tbsp
Sesame Seed910 g
Green Bean (trimmed)Directions:
1
In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil
2
Add canola or vegetable oil in a stream, whisking, and whisk until emulsified
3
Season dressing with salt and pepper
4
In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl
5
In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes
6
Transfer beans to a colander and rinse under cold water
7
Drain beans well
8
In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well
9
Serve salad chilled or at room temperature
10
In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil
11
Add canola or vegetable oil in a stream, whisking, and whisk until emulsified
12
Season dressing with salt and pepper
13
In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl
14
In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes
15
Transfer beans to a colander and rinse under cold water
16
Drain beans well
17
In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well
18
Serve salad chilled or at room temperature