Textual Chef Textual Chef

Long Bean Salad

A crisp and vibrant Thai salad featuring bruised long beans tossed in a fiery lime and palm sugar dressing.

18 minEasyServes 4140 cal/serving

ThaiSaladStovetopPescatarianHigh FiberLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 1 lb yardlong beans, cut 2-inch
  • 4 garlic cloves, peeled
  • 2 Thai bird's eye chilis, stemmed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup roasted unsalted peanuts, crushed
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar, grated

Instructions

  1. 1

    Bring a pot of water to a boil and prepare an ice bath.

  2. 2

    Blanch 1 lb cut 2-inch yardlong beans for 2 minutes, then transfer to the ice bath and drain thoroughly.

  3. 3

    In a mortar, pound 4 peeled garlic cloves and 2 stemmed Thai bird's eye chilis with a pestle until coarsely crushed.

  4. 4

    Add 1 tbsp grated palm sugar, 2 tbsp fish sauce, and 3 tbsp fresh lime juice, stirring until the sugar dissolves completely.

  5. 5

    Add 1 cup halved cherry tomatoes and blanched long beans, pounding lightly to bruise and absorb the dressing.

  6. 6

    Toss in 1/4 cup crushed roasted unsalted peanuts and serve immediately.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

Why blanch first in Long Bean Salad?

Step 2 reads: "Blanch 1 lb cut 2-inch yardlong beans for 2 minutes, then transfer to the ice bath and drain thoroughly." The quick boil in step 2 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What can I use instead of palm sugar in Long Bean Salad?

The entry for Long Bean Salad calls for 1 tbsp palm sugar, grated. In its place: Dark or light brown sugar works, measure for measure.

Is Long Bean Salad spicy?

Yes, it is properly hot. The heat in Long Bean Salad comes from 2 Thai bird's eye chilis, stemmed. For a milder plate, remove the seeds and ribs from the chilis, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Long Bean Salad contain peanuts?

Yes: 1/4 cup roasted unsalted peanuts, crushed. The full allergen list for this entry is peanuts and fish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Long Bean Salad?

One serving (the recipe makes 4) is about 140 calories, with 4 g protein, 12 g carbohydrate and 9 g fat, plus 5 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Long Bean Salad?

It is not a good candidate. The base of Long Bean Salad is long beans, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the peanuts at the table so it stays crisp. It does not freeze.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Thai entries

All Thai recipes · All Salad recipes