This is such an easy side dish and is bursting with crunchy Asian flavors. Choose fresh, organic green beans, cook just until crunch-tender, and toss in the dressing immediately before serving, otherwise the acid in the dressing will wash out the bright green color of the beans.
what you need
1 pound fresh, organic green beans
1 tablespoon finely chopped fresh ginger root*
1 cup slivered red onion
4 teaspoons dry mustard powder
1 tablespoon cold water
2 tablespoons gluten-free tamari or soy sauce
3 tablespoons rice or cider vinegar
2 teaspoons dark-roasted sesame oil
2 teaspoons agave honey
(you can adjust the ingredients to your preference)
what you do
1. trim and cut green beans; cook in rapidly boiling water until crunchy-tender (maybe 5 minutes)
2. drain green beans, immerse in cold water until cool (to stop the cooking process), drain well
3. mix dressing ingredients in a small bowl with a whisk until well blended
4. toss green beans with ginger root, red onion and dressing; serve immediately
You can cook the green beans ahead of time and refrigerate, then toss with dressing immediately before serving.
*Ginger is a valued healing component in Chinese medicine and helps alleviate IBS symptoms, so add it to your list of celiac “power foods.” It helps relax and soothe the intestinal tract and decrease inflammation. Good stuff!
In good health,