This salad is perfectly suited for a dinner party! The ginger sesame dressing can be used as a marinade for chicken or beef, and even as a dipping sauce for sushi and sashimi. Feel free to substitute cashews if there is a peanut allergy in the group.
¼ cup dressing, 4 servings (60 ml dressing, 4 servings)
Rated 4 out of
Good salad, but a problem with the dressingThe combination of beans and cilantro was great. I think the cooking directions were right, but you need to watch the timing very closely to avoid overcooking. I overdid it a bit and it would have been better if they were just lightly cooked. I was afraid that a "bunch" of cilantro would be too much (judging from the size of a bunch from the grocery), so I only put in 1/3 of a bunch; I cut off the stems and chopped the rest and that was very good, but in afterthought maybe 2/3 of the bunch would be good too. It would be helpful if the author characterized a "bunch" in cups of chopped leaves. The dressing was very good, but as another review said, with only a few tablespoons of liquids, it didn't even come up to the level of the blades in my Vitamix. You have to at least triple the amounts to reach the blades. I didn't have peanuts (which probably went well with the sesame dressing), so I chopped up some dry roasted almonds, and that was great.
Date published: 2020-11-07
Rated 1 out of
Lauren O from
Asian asparagus saladGarlic is not listed in the ingredient list, but called for in the directions with no mention of quantity. Ok, no big deal. I’ll just throw a few in. Then this recipe calls for the 64oz container, but there isn’t enough ingredients that go in to even get it to blend!