Green beans salad Asian style

Green beans salad: Asian style 

🔷 ingredients 

• 2 lbs fresh green beans, trimmed

• ½ cup almonds or cashews

• 2-3 tablespoon liquid aminos ( or soy sauce ) 

• 2 tablespoons white wine vinegar

• 1 tablespoon minced garlic

• 2 teaspoons minced fresh ginger 

• 1 teaspoon toasted sesame oil

• 1-2 tbs  fiber syrup ( or maple syrup or honey) 

• ⅔ cup fresh cilantro, roughly chopped

• ¼ cup chopped green onions

• Spicy 🌶 pepper fresh thinly sliced (optional)

🔷Instructions: 

1. Fill a large bowl with ice water.

2. Bring a large pot of salted water to a boil. Add the green beans and bring the water back to a boil. Cook the beans until cooked but still bright green, 3-5 minutes. Drain and add to the ice water bath to stop the cooking. Drain the beans well. Dab with paper towels to dry slightly.

3. Toast the almonds / cashews on a non stick skillet. Once toasted, the green beans for 2-3 minutes for extra that crunch, turn the heat up to medium-high and add the soy sauce. Toss to coat and cook until the liquid has evaporated – this should happen fairly quickly, about 30 seconds. Remove from the heat and allow to cool completely.

4. In a large bowl, whisk together the vinegar, garlic, ginger, sesame oil, and syrup . Add the green beans to the dressing and stir to coat. Serve topped with the cilantro, green onions and  glazed cashews. ( the liquid amino/ soy substitute   The salt so you might need to add more ) 

5. I squeezed 1/2 fresh lemon on it before serving 👌🏻 enjoy