A THAI-INSPIRED SALAD THAT IS SIMPLE TO PREPARE AND FULL OF FLAVOR AND TEXTURE.
This salad looks and tastes exotic & complex but requires minimal effort and comes together easily!
I know wing beans aren't the most common ingredient out there, so if you can't get your hands on them, this dish tastes equally good and using green beans.
This salad can be served as a side dish or as a meal on its own. If you are having it as a meal you want to make sure you add a good protein source. Today I used some simply cooked prawns but shredded chicken, pan-fried tempeh/tofu or some simple boiled egg all work really well!
If you are serving it as a side dish, pair it with one of these flavorful Thai mains!
- Pad Kra Pao
- Thai Style Coconut Fish Curry
- Thai Fusion Curry Soup
- Tom Kha Gai (Thai Coconut Chicken Soup)
For the dressing, I've used my Everiday Sambal. The base of tamarind, with the fresh herbs, and bit of sweetness from the dates is just perfect! We combine the sambal with lime juice, coconut aminos, and coconut milk for the perfect vegan Thai-inspired dressing
Wing Bean / Green Bean Salad
A delicious salad made with tender wingbeans, coconut, and peanuts.
INGREDIENTS
- 200g wing beans or green beans
- 3 Tbsp fresh/frozen coconut (or dried coconut if you can't find the fresh/frozen)
- 3 Tbsp roasted peanuts, or cashews - crushed
- 1 small red onion, thinly sliced
- ⅓ cup mint leaves, chopped
- Optional protein of choice - poached or grilled shrimp, shredded chicken, grilled tempeh or tofu or boiled egg all work well!
- 2 Tbsp lime juice
- 1 Tbsp Everiday Sambal
- 2 Tbsp coconut milk
- 2 Tbsp Everiday Cococnut Aminos
- 1 tsp coconut sugar (optional)
INSTRUCTIONS
- Blanch your beans - Bring a large pot of water to a boil and add 2 tsp of salt (the water should taste seasoned). Add the wing beans and cook for 1 minute.
- Remove the beans from the water, and immediately put them into a bowl of ice water to stop the cooking process.
- Drain well and slice beans into ¼-inch slices crosswise. If using green beans, cut them into 1-inch pieces.
- Toast your coconut - Dry roast your shredded coconut till it turns a golden brown color. This should take 1-2 minutes
- Crush peanuts or cashews in a mortar and pestle or roughly chop by hand.
- Add all your dressing ingredients to an airtight jar, and shake well to combine. Taste and adjust according to your preference.
- Assembly: In a bowl, pour your dressing in first. Add wing beans, sliced onion, toasted coconut, peanuts, and mint. Toss to mix well. Add your protein and give another gentle toss. Garnish with extra peanuts, coconut, and mint.
