Carrot and Green Bean Salad
Green beans are a base for many delicious salads. Here, I have added them to a traditional carrot-and-mushroom salad to give it some more body. The seasoning is a vinaigrette made of white vinegar, maple syrup, and toasted sesame oil. To give it a spicy twist, I added some Chipotle powder.
This salad well accompanies faux meats or even rice-based dishes. It is very pleasant and most of all… that’s all but boring!
- 400 g green beans
- 2 carrots
- 5-6 mushrooms of your choice
- 1 tablespoon toasted sesame seeds
- ½ cup tofu feta cheese
- 2 garlic cloves
- Pinch or coriander
- 1 tablespoon maple syrup
- A few drops of Tabasco
- 4 tablespoons toasted sesame seed oil
- 2 tablespoons white vinegar
- Dash of Chipotle
- Salt, to taste
Cook the green beans in a saucepot with abundant water for 10-15 minutes. When they’re fork-tender, drain and rinse under running cold water. Use scissors to cut them into smaller pieces and transfer to a large salad bowl.
Chop off the ends of the carrots, peel them, cut them into chunks and transfer to the mixer. Julienne them and transfer to the mixing bowl.
Rinse well the mushrooms, transfer to the mixer and finely grate them. Transfer to the salad bowl. Finally, peel and thinly slice the garlic and add it to the bowl.
Prepare the dressing in a ramekin. Mix together maple syrup, Tabasco, toasted sesame seed oil, white vinegar, Chipotle, and coriander.
Mix well all the ingredients in the salad bowl. Drizzle with the seasoning, mix again and finally add the toasted sesame seeds and tofu feta cheese. Adjust with salt to your liking. Serve cold.
Here’ I have served the salad as a side for a faux chicken stir-fry and Italian peperonata leftovers.