Asian Green Bean Salad | SAM THE COOKING GUY

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a lighter flavor while canola oil is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor at a lower cost.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is typically less expensive.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a nutty flavor and are often more affordable.

Trim the ends of the French green beans, removing the gross cut ends and leaving the pointy ends.

Blanch the green beans in boiling water for 2 minutes to achieve crisp tenderness, despite the package suggesting 7-9 minutes.

Prepare an ice bath to stop the cooking process after blanching the green beans.

After 2 minutes, check the green beans for color and texture, ensuring they are still crunchy and tender.

Transfer the blanched green beans into the ice bath to prevent further cooking.

Chop garlic and ginger finely for the dressing.

In a bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, a splash of soy sauce, and some ginger and garlic.

Add red pepper flakes to the dressing to taste.

Mix the dressing ingredients together until well combined.

Prepare scallions by cleaning and cutting them on an angle for presentation.

Combine the blanched green beans, chopped scallions, and cilantro in a bowl.

Pour the dressing over the salad and toss gently to combine.

Top the salad with French fried onions for added texture and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens