Thai Bean, Carrot and Bean Sprout Salad
Here's a delicious Thai salad of green beans, carrots and beansprouts - packed with flavour and simple to make! Super fresh, slightly spicy and visually vibrant, it will transport you to the beautiful “Land of Smiles”. Tossed in a zesty soya, lime and ginger dressing this is the perfect summer salad for barbeques, communion/confirmation parties, buffets, or served along with Thai curry. I have tossed it into a wok with leftover lower-carb rice - and “Wow” I got the most delicious vegetarian stir-fry!
Course Brunch, Salad
Cuisine International, Thailand
Servings 4 to 6 persons
Equipment
- 1 bowl
Ingredients
- 100 g green beans French, trimmed and cut into 2cm lengths
- 50 g beansprouts
- 100 g grated carrot
- 3 spring onions cut thinly at an angle
- 20 g fresh coriander chopped fine
- For dressing
- 1 tbsp fish sauce
- 2 tsp tamari or shoyu sauce
- Juice of 2 limes
- 2 tbsp finely grated ginger
- 1 tbsp dark sugar e.g. muscovado, rapadura or coconut sugar
- Pinch of chilli powder
- For Garnish
- 4 tbsp toasted cashews or peanuts lightly crushed
- 2 tbsp Fresh coriander finely chopped
- 1 small red chilli thinly sliced
Instructions
- Cook the beans in boiling salted water for 3 - 5 minutes. Drain and cool in chilled water, then pat dry between sheets of kitchen paper
- Mix cooked beans, bean sprouts, grated carrot and spring onion in a bowl with coriander.
- Mix the dressing ingredients and pour over the salad. Toss, then allow flavours to settle for at least 30 minutes.
- Place in nice serving bowl, garnish with extra coriander, crushed nuts and sliced red chilli.
Maggie's Tips
- Vegan option: replace fish sauce with 1 tsp miso
- Omit nuts: if intolerant.
- Protein hit. Add shredded chicken breast, prawns, salmon, steak or lamb - thinly sliced, or fried tofu.