Sweet and Sour Green Bean and Water Chestnut Salad
This green bean salad has a great blend of flavours and textures; it's a great side salad or addition to any salad assortment. Lasts for up to a week in the refrigerator.
- 1 stalk Celery minced
- 1 Red Bell Pepper minced
- 2 Green Onions minced
- 1 cup Water Chestnut chopped
- ½ cup Coriander fresh
- 1 pound Green Beans
- ⅔ cup Vinegar
- 1 tablespoon Sugar
- Ginger fresh, peeled, minced 5 cm / 2 inches
- 1 teaspoon Chile Flakes
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 tablespoon Tahini
- 5 drops Liquid Smoke
- Into a large bowl put the minced celery, pepper, green onion, and water chestnut chopped into stick-like pieces. Add the chopped fresh coriander leaves.
- Blanch the green beans by putting them into a pot with already-boiling water, and leave them in there for about 2 minutes. They will turn bright green and tender-crisp. Drain them and put them into a pan or bowl of very cold water to stop the cooking process immediately. Leave them there for a minute or two, then drain, shake dry, and add to salad bowl.
- Make the dressing by assembling all the remaining ingredients in a small saucepan. Put this on the stove, bring to a boil, cook for 2 minutes. Then pour this onto the items into the salad bowl. Toss with tongs, then put into a large container that you can seal (or a sealable plastic storage bag.)
- Seal container and put in fridge for at least 3 to 4 hours before serving. Turn container periodically to keep it mixed up.
- Keeps for 5 days if covered and refrigerated. Serve chilled or room temperature.
For the vinegar, we used apple cider vinegar. Instead of a red bell pepper, you could use orange, yellow, etc. After you've made this recipe once or twice, you can adjust the ingredients to your taste. Instead of salt, we used a salt substitute; we also used reduced-sodium soy sauce.
Tried this recipe?Let us know how it was!