This Thai Green Bean Salad has got to be one of my favorite green beans recipe, it was so much fun to make with this technique which is still fairly new to me but it is really a great way to make salads. I have made Green Papaya Salad using this technique and I loved it so I wanted to get more familiar with applying it. This recipe is perfect for anyone practicing veganism or an all natural low carb vegan, or raw vegan diet. One of the only carbs in it is the brown sugar and it can be replaced with stevia in order to lower the carbs even more.
1/4 cup soy sauce
1 large clove garlic- pressed
1.5 teaspoons fish sauce
1 tablespoon rice vinegar
Zest and juice of one large lime
1 tablespoon light brown sugar
Squirt of Sriracha sauce (spice to your liking)
1 pound fresh green beans/string beans- ends removed and cut in half
2 tomatoes (I use roma, but your choice)- chopped
1 red bell pepper- thinly sliced
1/4 cup chopped cilantro
1/4 cup chopped fresh basil
1-2 springs chopped fresh mint
1/4 cup roasted chopped peanuts
Sliced green onion for garnish
1. For dressing, whisk together soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
2. Bring a pot of water to a boil and blanche beans for about 2 minutes, still crunchy and bright green. Shock in cold water.
3. Combine red pepper, tomato, cilantro, basil, mint, and green beans. Toss with dressing and add black pepper to your liking. Let sit for at least 30 minutes for flavors to meld.
4. Before serving, toss in peanuts, and garnish with green onion.