20 minutes
A crunchy and refreshing salad featuring long beans, roasted peanuts, and crispy fried shallots, dressed with a tangy lime and fish sauce mixture.
Long Beans
0 lb
Roasted Peanuts, chopped
cups
tablespoons
teaspoons
Shallot Oil
teaspoons
teaspoons
tablespoons
1. Boil the Long Beans
Bring 4 cups of water to a boil in a pot. Once the water is boiling, add the ¾ pound of long beans. Cook for about 5 minutes until they are bright green and tender, yet still firm to the bite.
2. Cool and Trim the Beans
Drain the beans using a colander and set them aside to cool for about 5 minutes. Once cooled, trim the ends and cut the beans into 1.5- to 2-inch lengths.
3. Prepare the Salad
Transfer the cut beans onto your serving platter or bowl. Sprinkle ¼ cup of chopped roasted peanuts over the beans.
4. Make and Add the Dressing
In a small bowl, combine 1 tablespoon plus 1 teaspoon of fresh lime juice, 2 teaspoons of fish sauce, and 2 teaspoons of shallot oil. Stir until mixed and pour the dressing over the beans. Toss to coat.
5. Season and Serve
Sprinkle ½ teaspoon of salt over the salad and toss again. Adjust the salt to taste if needed. Finally, sprinkle 2 tablespoons of fried shallots over the top. Serve immediately.
. Swap long beans for blanched green beans. . Use slivered almonds in place of peanuts. . Add lemon zest to the dressing for a citrusy twist.
. Substitute long beans with lightly steamed broccoli florets. . Use cashews instead of peanuts. . Add a touch of honey or agave to the dressing for sweetness.
. Swap out long beans for green papaya shreds. . Keep the peanuts, but add some fish sauce and lime juice to the dressing for a Thai twist. . Toss in some chopped cilantro and mint.
. Use snow peas as your vegetable component. . Swap peanuts for toasted sesame seeds or tahini in the dressing. . Incorporate a dash of soy sauce or tamari to enhance umami flavor.
. Use asparagus spears cut into bite-sized pieces. . Replace peanuts with toasted walnuts. . Introduce Dijon mustard in the dressing for a piquant flavor.
Comments (0)