Chinese Green Bean Salad

1 pound fresh green beans, organic if possible
1 tablespoon finely chopped fresh ginger root
1 cup slivered red onion

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
2 teaspoons of sugar (optional)

Trim and cut the green beans into 1-inch lengths. Cook in boiling water, for about 5 minutes or until crunchy-tender.Drain beans and immerse in cold water to stop the cooking. When they are cool drain well.Mix the dressing in a small bowl until well blended.Toss the green beans with the ginger root, red onion and dressing and serve.

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