Yield: 4 -6 Servings

1 lb. green beans, stem ends removed

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cloves garlic, minced

1 tablespoon finely chopped fresh ginger

2 teaspoons Shichimi Togarashi (Japanese Seasoning Blend)

3 tablespoons sesame oil

1 8 oz. can sliced water chestnuts, drained

1 cup sliced mushrooms

1 tablespoon sesame seeds, toasted

Blanch green beans in heavily salted water until crisp tender.  Drain beans and shock in an ice bath to stop the cooking process. Pat beans completely dry on a clean dish towel so that the dressing will cling when they are mixed with it.

Combine rice vinegar, soy sauce, kosher salt, black pepper, garlic, minced ginger, and togarashi (if using) in a mixing bowl.  While whisking constantly in a sideways zig-zag fashion, drizzle in the sesame oil to create an emulsion.  Taste for seasoning and adjust as necessary.

Add the blanched green beans, water chestnuts, and sliced mushrooms, tossing to coat with the dressing.  Sprinkle the sesame seeds over the top of the salad to garnish.

Variations:

Substitute asparagus or broccoli florets for green beans.

Spice it up with by mincing up a Serrano or Thai chili and adding to the dressing, or by adding Sriracha to taste.