This salad, in one iteration or another, has made an appearance at school more than once over the years. The real secret is the addition of rice “flour” (read: ground rice), which creates something absolutely creamy and slightly textured in the dressing. But the most important thing about the origins of this salad? It’s a precursor to the never-missed Goal4Kids dessert.
Ingredients
- 2 large yellow bell peppers
- 7 ounces (2 cups/200 g) yellow wax beans
- 2 tablespoons + 2 teaspoons (40 ml) rice wine vinegar
- 1 tablespoon ground rice flour
- 2 teaspoons Bragg Liquid Aminos
- 2 teaspoons Rooster Sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ teaspoon grated garlic
- ½ teaspoon Dijon mustard
- About 11 ounces (300 g) bean sprouts (3 cups)
- 12 Kumato or cherry tomatoes, halved
- ½ cup (20 g) basil leaves, cut into ribbons
- ½ cup (50 g) mint leaves, roughly chopped
- ½ cup (20 g) whole cilantro leaves
- ½ cup (30 g) whole parsley leaves
- 4 scallions (green parts only), sliced into thin disks (heaping ¼ cup/25 g)
- Lime wedges
How to Make It
- Cut the bell peppers in half, seed, then slice lengthwise into very thin slices.
- Trim the ends of the beans and then carefully cut them in half lengthwise, then in half again widthwise.
- Whisk together the vinegar, rice flour, liquid aminos, Rooster Sauce, sesame oil, ginger, garlic, and mustard in a salad bowl.
- Add the bean sprouts, bell pepper, beans, and tomatoes. Toss to combine. Add the herbs and scallions and toss well.
- Serve the salad with fresh lime wedges.