by AntoniaJames
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AntoniaJames's Notes:
½ pound Blue Lake beans, trimmed, with any long ones snapped in two Ask a question about this ingredient
1 cup julienned jicama (cut to the same size as the beans, after snapping) Ask a question about this ingredient
1/2 cup wasabi peas Ask a question about this ingredient
3/4 cup diced organic Persian cucumbers Ask a question about this ingredient
1 tablespoon peanut oil Ask a question about this ingredient
2 tablespoons rice vinegar (I use brown rice vinegar) Ask a question about this ingredient
1 teaspoon organic tamari (or soy sauce) Ask a question about this ingredient
2 teaspoons lime juice Ask a question about this ingredient
½ teaspoon maple syrup Ask a question about this ingredient
½ teaspoon sesame oil (I prefer the dark, for this) Ask a question about this ingredient
In a large bowl, whisk the rice vinegar, tamari, lime juice, maple syrup and sesame oil.
Ask a question about this stepHeat the peanut oil in a small skillet for which you have a lid. When hot, lightly sauté the beans, for about 2-3 minutes over medium heat, turning the beans frequently to coat them well in the oil. As soon as they begin to turn bright green, turn off the heat, put the lid on and set aside. Put a timer on for two minutes.
Ask a question about this stepAfter two minutes (or longer if you want the beans a bit more tender), add the beans, the jicama, the cucumbers and the wasabi peas to the dressing mixture.
Ask a question about this stepToss well.
Ask a question about this stepEnjoy!!!
Ask a question about this stepThank you! (It is, if I may say so . . . . .) I really like the little bursts of wasabi fire, which are instantly cooled with the cucumber. This one is really fun to eat. ;o)
Not sure which of your salads to make first; they both sound (and look) amazing.
Thanks! You are so kind. I hope you try one, or both, of them. This one takes practically no time at all. ;o)
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Wow, this sounds great!