1/3 Photos of Chinese Green Bean Salad by Dr Andrew Weil
Sarah Chana's Note:
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."
My Private Note
Units: US | Metric
- 1 lb fresh green beans, organic if possible
- 1 tablespoon finely chopped fresh gingerroot
- 1 cup slivered red onion
- 1Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
- 2Drain 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.
- 3Mix the dressing ingredients in a small bowl with a whisk until well blended.
- 4Toss the green beans with the ginger root, red onion and dressing.
- 5Serve immediately.
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Nutritional Facts for Chinese Green Bean Salad by Dr Andrew Weil
Serving Size: 1 (121 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 85.1
- Calories from Fat 19
- Total Fat 2.2 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 183.8 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 2.8 g
- Sugars 5.1 g
- Protein 2.7 g