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Asian Green Bean Salad

Asian Green Bean Salad

This Asian Green Bean Salad is so incredibly delicious with the fresh lemongrass. If you think you hate raw beans, this dish may just change your mind!

Prep Time 1 hour
Total Time 1 hour



  • 1/4 teaspoon finely grated lime zest
  • 1/2 cup (120ml) fresh lime juice
  • 1/4 cup (60ml) unseasoned 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 coconut sugar or cane sugar)
  • 1 teaspoon minced garlic (1 clove)
  • 1 teaspoon minced ginger


  • 425g green beans, stringed and cut into 2-inch pieces (4 cups)
  • 2 English cucumbers, halved, flesh scooped out, and cut into 2-inch-long thin batons (4 cups)
  • 5 to 6 green onions, bulbs and ends cut off, and cut on the bias into 2-inch long pieces (1 cup)
  • 1 large bunch cilantro, leaves with a bit of stem (2-inch long) (1 cup firmly packed)
  • 1 cup (140g) roasted unsalted cashews
  • 1 teaspoon finely grated lime zest, plus more to taste


  1. To make the dressing, pour all of the ingredients into your KitchenAid® blender, and puree on high for 30 to 60 seconds until the ingredients are pulverized and the mixture is emulsified.

  2. In a large long platter or large shallow bowl, lay the beans lengthways, then the cucumbers, onions, and cilantro leaves. Pour the dressing over the salad, and toss with tongs or salad servers so that the ingredients remain lengthways. Top with cashews and lime zest. Serve immediately, or chill in the fridge to allow the flavors to mesh further. Toss right before serving.

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak