Long Bean Salad
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
62
Spice
38
Sweetness
48
Sourness
32
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1360 g
Chinese Long Beans2 tbsps
Fish Sauce2 tbsps
Lime Juice (fresh)1 small
Red Onion (thinly sliced)Directions:
1
Preheat oven to 350° Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes
2
Let cool
3
Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water
4
Drain, then gently squeeze out excess water
5
Return water in saucepan to a boil
6
Cook beans until crisp-tender, about 4 minutes; transfer to ice water
7
Drain, then pat dry
8
Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves
9
Add watercress, beans, onion, and kaffir lime leaves and toss to coat
10
Serve topped with coconut and peanuts
11
Preheat oven to 350° Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes
12
Let cool
13
Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water
14
Drain, then gently squeeze out excess water
15
Return water in saucepan to a boil
16
Cook beans until crisp-tender, about 4 minutes; transfer to ice water
17
Drain, then pat dry
18
Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves
19
Add watercress, beans, onion, and kaffir lime leaves and toss to coat
20
Serve topped with coconut and peanuts