Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell
3 ounces uncooked linguine
1 pound green beans, trimmed
2 cups diagonally sliced celery
1 cup thinly sliced red bell pepper
1/2 cup (1/2-inch) slices green onions
1/3 cup chopped fresh cilantro
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
2 teaspoons grated peeled fresh ginger
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 red jalapeño pepper, seeded and finely chopped (about 1 tablespoon)
How to Make It
To prepare salad, break linguine in half. Cook pasta according to package directions, omitting salt and fat; add beans during last 3 minutes of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl. Stir in celery, bell pepper, onions, and cilantro.
To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill.
Super tasty but definitely needs another flavor to boost it. Next time I think I will do less rice wine vinegar and add chopped peanuts. Also, I don't like jalapenos so I omitted that and I used honey instead of sugar. I will make this again.
The recipe was a little labor intensive but fairly easy. Unfortunately I didn't realize how much kick the peanut sauce would have. I have super sensitive taste buds so it was way to spicy for me, but my fiance absolutely LOVED it. If I make it again, I'd use half the sauce or omit it altogether.
I have made this several times for family and frinds. Almost everyone likes it! I do blanch the vegetables so that they are not so cold crisp but more warm tender.
The dressing is wonderful and full of flavor! Even the kids like it!