Asian Style Green Bean Salad
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Servings: 8
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Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 3 tbsp oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated fresh ginger
- 1 tsp sriracha sauce
- 1 lb green beans, halved and lightly steamed
- 3 mini cucumbers, thinly sliced
- 1 cup shelled edamame
- 1 tsp sesame seeds
Preparation
In a small bowl, whisk together the oil, rice vinegar, soy sauce, honey, ginger, and sriracha. Set it aside.
In a large bowl, toss together the green beans, cucumber, edamame, and sesame seeds. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 3 days.