"I created this make-ahead Asian dish to have after a long day at work. Snow peas can be substituted for the green beans. Garnish with a cilantro sprig." —Linda Dalton, Stoughton, MA
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
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!