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Oriental green beans salad with radish
Asian salad of green beans, radish, cucumber and ginger
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Ingredients
Directions
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Remove the stem set of the green beans, leave the tip. Cook the beans in 7 minutes until al dente.
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Drain in a colander and rinse cold under running water. Drain.
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Meanwhile, halve the cucumber in the length and remove the seeds with a teaspoon. Cut the cucumber halves into pieces of 6 cm.
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Cut the cucumber pieces lengthwise into thin strips. Cut the radishes into quarters. Scoop the vegetables together.
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Cut the stalk of the red pepper. Halve the pepper in the length, remove the seeds with a knife and cut the flesh finely.
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Peel and grate the ginger and beat with the pepper, sesame oil, soy sauce and lime juice into a dressing. Pour over the salad.
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Nutrition
125Calories
Sodium11% DV260mg
Fat9% DV6g
Protein8% DV4g
Carbs4% DV11g
Fiber24% DV6g
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