High Flavor, Low Labor: Reinventing Weeknight Cooking
Tags: salads carrots asian asparagus
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goodfoodhunter from , MI
I marked this recipe during my initial peruse through the book since we eat a lot of asparagus. Tonight, though, we were trying to use up stuff in the fridge and that included a bag of green beans.
I decided that green beans would work just as well as asparagus. And I do believe I was right! The beans did need to cook a bit longer so I put those in first for about 2 minutes then added the shredded carrots.
I used a little more red pepper flake than the recipe called for and thus the salad had some definite heat but it was a good counter to the turkey salad we are also using up from the holiday weekend.
Note: I cut the recipe in half since its just my husband and I. I made the full dressing amount though and just used about half on the beans and carrots, saving the rest for a fresh batch in a day or two.
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