Chinese Green Bean Salad By Dr Andrew Weil - cooking recipe

Ingredients

1 lb fresh green beans, organic if possible
1 tablespoon finely chopped fresh gingerroot
1 cup slivered red onion
Dressing
4 teaspoons mustard powder
1 tablespoon cold water
2 tablespoons reduced sodium soy sauce
3 tablespoons rice or 3 tablespoons cider vinegar
2 teaspoons dark-roasted sesame oil
2 teaspoons sugar

Preparation

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.