Asian Green Bean Salad
This Asian Green Bean Salad is so incredibly delicious with the fresh lemongrass. If you hate raw beans, this dish may just change your mind!
I’m kind of addicted to this Asian green bean salad, and I think you will be, too. I’m not a fan of raw green beans, but I just can’t get enough of them when they’re stringed and drenched in this divine lemongrass dressing. My friend Suzie from Wild With Garnish gave me a bean stringer, and I’ve been stringing beans like Cinderella ever since! So, of course, I had the make this Asian Green Bean Salad for her the last time she came to stay with me in L.A. The verdict? “Oh, WOW!”
Yep….don’t miss making this Asian Green Bean Salad. It is incredible.
Do you have a bean stringer?
I LOVE my bean stringer. It is so quick and easy to use. You just push the bean through the hole, and it cuts in lengthways into strips. I do it in front of the TV. You may not be so happy with me as you string beans. It’s not hard, but it can be a bit tedious. If you don’t want to use a bean stringer (I get it, who wants yet another kitchen gadget that will collect dust at the bottom of the kitchen drawer), just top and tail the beans in bunches (quickest way to do it), and then cut the beans in half lengthways, and then half again so you have long thin strips of beans.
Either way, you do want to slice the beans lengthways into thin strips. It makes them taste better. And, you get a greater surface area of the bean that gets coated in the dressing.
How To Make a Raw Asian Green Bean Salad
There are cooked green bean salad recipes, and salads using raw green beans. I have always used cooked green beans. But, after I got my bean stringer, and tasted the difference it makes, I had to share this raw green bean salad with you. But, here are some tips so you get the best flavor.
- String your beans! OR slice them lengthways into thin strips. This will ensure the dressing coats the beans well for the best flavor.
- Scoop out the flesh of your English cucumbers so that the salad isn’t too watery. Then, slice the cucumbers lengthways into batons. Then, your cuts will match the beans for gorgeous presentation.
- Cut the green onions on the bias for the prettiest look.
- Don’t chop your cilantro. Just cut off half of the stems.
- Roasted cashews add crunch and a gorgeous buttery and toasted flavor.
- Don’t miss garnishing with lime zest. This element adds a touch of magic to the flavor.
The Best Green Bean Salad Dressing
There are a lot of green bean salad dressing recipes out there. But, I keep coming back to this one that is loaded with fresh lemongrass, and just keeps opening like a bouquet in your mouth. It is soooo good. This Asian dressing goes well with any mix of greens or any slaw. I really could have just posted the dressing. It has become a staple in our house this past year. We’ve been smothering it on everything in sight.
Here’s what’s in it:
- 1/4 teaspoon finely grated lime zest
- 1/2 cup (120ml) fresh lime juice
- 1/4 cup (60ml) rice vinegar
- 1/4 cup (60ml) safflower oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons wheat-free tamari
- 1/4 cup (25g) minced fresh lemongrass
- 2 teaspoons minced green chile
- 2 teaspoons palm sugar or cane sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Just throw everything into your blender, and blast on high for 40 to 60 seconds, until the lemongrass, chile, garlic, and ginger is completely pulverized.
I developed this Asian Green Bean Salad for KitchenAid to celebrate their new K400 mid-range blender.
The K400 is the first mid-range blender (it’s currently on sale for $189) that delivers results similar to a high-speed blender. I have been using this blender for the past 6 months, and I have been amazed at the results. This new blender pulverizes all of the lemongrass, chile, garlic, and ginger for this dressing. It also delivers a smooth consistency with smoothies and drinks with leafy greens and fibrous raw fruits and veggies such as apples, carrots, beets, dates, as well as raw nuts and seeds.
But, the real test was when I made peanut butter pulverizing roasted unsalted peanuts. It was INcredible. The K400 made the smoothest peanut butter like commercial store-bought nut butters. I made a peanut butter with a high-speed blender and made it with the K400, and you couldn’t tell the difference. Just…..wow….
Just check out this blender. It is so amazing. And, for those of you who don’t have the budget or don’t want to invest in a high-speed blender, the K400 blender is all you need.
Use Promo Code: THEBLENDERGIRL to get 10% off the KitchenAid site.*
Disclaimer: **Ends 12/31/2019 11:59PM EST. Excludes in-home delivery products. Discount taken off sale price excluding taxes and shipping. Only valid for new orders on KitchenAid.com. Offer subject to change. No cash value. Cannot be combined with other offers or rebates. Excludes refurbished and commercial models.
Disclaimer: I am a paid ambassador for KitchenAid Blenders. But, my opinions are my own.
Let me know what you think of this Asian Green Bean Salad in the comments!
Your feedback is important, and it helps me decide which recipes to post next for you.
Other Green Bean Recipes
Epic Vegan Ramen
Mind-Blowing Thai Pumpkin Soup
Sesame Ginger Dressing
Seaweed and Cabbage Slaw
Snap Peas with Orange Ginger Dressing