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- 2 1/2 pounds fresh green beans
- Kosher salt
- 1/4 cup white miso (fermented soybean paste)
- 3 tablespoons thinly sliced scallions, dark-green parts only, divided
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 tablespoon English mustard powder mixed with 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1/4 cup sliced almonds, toasted
View Full Recipe at Food Gal
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