Long Bean Salad
A crisp and vibrant Thai salad featuring bruised long beans tossed in a fiery lime and palm sugar dressing.
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
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1
Bring a pot of water to a boil and prepare an ice bath.
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2
Blanch 1 lb cut 2-inch yardlong beans for 2 minutes, then transfer to the ice bath and drain thoroughly.
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3
In a mortar, pound 4 peeled garlic cloves and 2 stemmed Thai bird's eye chilis with a pestle until coarsely crushed.
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4
Add 1 tbsp grated palm sugar, 2 tbsp fish sauce, and 3 tbsp fresh lime juice, stirring until the sugar dissolves completely.
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5
Add 1 cup halved cherry tomatoes and blanched long beans, pounding lightly to bruise and absorb the dressing.
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6
Toss in 1/4 cup crushed roasted unsalted peanuts and serve immediately.