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.""
 
Download
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by ChefLee photo by ChefLee
Ready In:
15mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
  • 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.
  • Mix the dressing ingredients in a small bowl with a whisk until well blended.
  • Toss the green beans with the ginger root, red onion and dressing.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These are good! Dr. Weil likes strong flavors, because this is another one of his recipes that has strong sesame and soy flavors. I like the flavors but to keep them subtle, I kept the dressing separate rather than pouring it into the beans and tossing. I served the dressing on the side so everybody could decide how strong in flavor they would like their salad to be. Love Dr. Weil, thanks for posting!!!
     
  2. 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.
     
  3. My garden is doing so well this year, that we could eat green beans every night! I need lots of good recipes. I really like the one my Chiropractor gave me, Recipe #327131, last night we had Recipe #133821, tonight your fine recipe... and tomorrow, who knows...<br/><br/>I did not have any red onions, so I used Shallots... grated the ginger, because I can ;-) and did it directly into the sauce (used only about half the sauce, and will save it for other things). We had leftovers... leftover chicken, leftover rice, and the green beans waiting for me to figure out what to do... I was certainly not expecting this! They worked so well together, I know this will be a repeat menu, with your beans the star!<br/><br/>Thank you so much for such a different and delicious recipe!
     
Advertisement

RECIPE SUBMITTED BY

<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher &amp; Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher &amp; Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p> <p>Saralaya</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes