A play on green beans in peanut sauce, this is a tantalizing salad your whole family will love. If you have no digestive problems, enliven to taste with crushed red pepper.
Makes 3-4 servings
½ pound green beans, preferably small, cut into 1 inchs lengths
2 tablespoons natural cashew butter
1 tablespoon Asian sesame oil
1 tablespoon rice vinegar
2 teaspoons honey
1 ½ teaspoons organic wheat0free tamari
1 teaspoon grated fresh ginger
1. Steam the green beans over boiling water until just tender.
2. In a medium bowl, blend together the cashew butter, sesame oil, vinegar, homey, tamari, and ginger. Add the beans and toss to coat. Serve at room temperature.
Source: The Swiss Secret to Optimal Health by Dr. Thomas Rau with Susan Wyler