Ingredients for Thai Green Bean Salad
- 2 tablespoons soy sauce
- Clove
- 1 tablespoon fish sauce
- 2 tablespoons rice vinegar
- Lime
- Light Brown Sugar
- Sriracha Sauce
- Fresh Green Beans
- Roma Tomatoes
- Red Bell Pepper
- 1/4 cup cilantro, chopped
- Fresh Basil
- Of Fresh Mint
- 1/4 cup roasted peanuts
- 2 tablespoons chopped green onions
- freshly ground black pepper to taste
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How to Make Thai Green Bean Salad
- **Make the Dressing:** In a small bowl, whisk together 2 tablespoons soy sauce, 1 clove minced garlic, 1 tablespoon fish sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 teaspoon lime zest, 1 tablespoon brown sugar, and 1/2 - 1 teaspoon sriracha (adjust to your spice preference).
- **Blanch the Green Beans:** Bring a pot of salted water to a boil. Add 1 pound of green beans and blanch for 2 minutes until bright green and crisp-tender.
- **Ice Bath:** Immediately transfer the green beans to a bowl of ice water to stop the cooking process and preserve their vibrant color.
- **Prep the Veggies:** Finely chop 1/2 red bell pepper, 1/2 cup cherry tomatoes (halved), 1/4 cup cilantro, 1/4 cup basil leaves, and 1/4 cup mint leaves.
- **Combine & Marinate:** In a large bowl, combine the blanched green beans, red pepper, tomatoes, cilantro, basil, and mint. Pour the dressing over the vegetables and toss gently to coat. Season with freshly ground black pepper to taste.
- **Rest & Flavor:** Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the beans to fully absorb the dressing.
- **Final Touches:** Before serving, toss in 1/4 cup roasted peanuts and garnish with 2 tablespoons chopped green onions. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
39g
Fat
3g
Carbs
5g
