September 1, 2021

Chilled Summer Bean and Sauerkraut Salad

This recipe is a fresh take on Gomae, a Japanese-style spinach salad that’s dressed with a light sesame dressing with some nice crunch too.

COOK TIME

SERVING

Serves 4

TAGS

Appetizer

Gluten-Free

Nut-Free

Vegan

INGREDIENTS

2 c. wildbrine Arame and Ginger Sauerkraut
2 lb. mixed summer beans (green, Romano, yellow, French)
6 Tbsp. toasted white sesame seeds
1 Tbsp. white sugar
2 Tbsp. low sodium gluten free soy sauce
Salt & pepper to taste

Directions

Prepare Beans:
Wash and trim all beans. Bring a pot of water to a boil. Season boiling water with salt. Ready an ice bath before cooking beans. Add beans to boiling water and cook for about 2 minutes depending on size. You do not want to cook beans too long. They should still be al dente. Strain cooked beans and immediately add them to the water bath. Cool completely and then remove from the ice bath. Pat dry and reserve.