Sesame Ginger Green Bean Salad
User Reviews
5
Sesame Ginger Green Bean Salad
Description
In this recipe, slender green beans are briefly boiled and then immediately shocked in ice water to stop cooking, ensuring they stay crisp and vibrant. The dressing consists of sunflower oil blended with finely minced fresh ginger, honey, soy sauce, sesame oil, and Sriracha, which provides a glaze that coats the cooled beans with a combination of sweet, umami, and spicy notes.
The salad is finished by spreading the beans out to dry thoroughly before serving to avoid excess moisture, which helps maintain the salad's crisp texture. Toasted light and black sesame seeds add texture and a toasty flavor contrast. This balance of fresh green beans with an aromatic, slightly sweet, and mildly spicy dressing makes the salad suitable as a cool, flavorful accompaniment to grilled or roasted dishes.
Storing the blanched beans wrapped in dry paper towels in a sealed bag refrigerated until needed helps maintain their crispness. The recipe also advises heating the dressing briefly before tossing with the beans to meld the flavors and warm them slightly if desired.
Ingredients
- 2 pounds haricots verts trimmed, if using regular beans, or slender green beans
- 1 tablespoon sunflower oil or other neutral tasting oil oil
- 1 tablespoon fresh ginger finely minced or grated
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha sauce
- 1 cup pea thawed, tiny frozen
- 2 teaspoons light sesame seeds
- 2 teaspoons black sesame seeds
Instructions
- Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water (I do this right in my sink.) Have a large strainer ready to drain the beans.
- While water is heating, prepare sauce (glaze) by combining oil, ginger, honey, soy sauce, sesame oil and Sriracha in a small bowl.
- Add beans to boiling water and cook for 4 minutes, stirring occasionally (if your beans are really small and thin, only cook for 3½ minutes). Drain well and immediately plunge into the bowl of ice water (this will stop the cooking process) then drain again and allow to sit for 5 minutes. Shake strainer occasionally to remove as much water as possible.
- Spread drained beans out on several thicknesses of paper toweling or a clean kitchen towel and pat to dry as much as possible. At this point, beans can be wrapped in dry paper towels, placed in a ziplock bag and refrigerated till just before serving.
- When ready to serve, heat a large sauté pan over medium heat. Add sauce and stir continuously for 1-2 minutes or until sauce is bubbly and starting to thicken slightly.
- Add green beans and stir gently for 2-3 minutes or until veggies are glazed and warmed through. Add peas and sprinkle with about ½ teaspoon of kosher or regular salt and a generous grind of fresh pepper. Stir again for 30 seconds. Sprinkle with light and black sesame seeds. Serve hot, cold or at room temperature.
Notes
- Blanch green beans briefly, then plunge in ice water to preserve crispness and bright color.
- Dry beans thoroughly after blanching to maintain texture in the salad.
- The sesame-ginger glaze combines sweet, savory, and spicy elements for balanced flavor.
- Can prepare beans ahead by refrigerating wrapped in paper towels before adding dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 84mg | 4% |
| Potassium | 377mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 28.6mg | 32% |
| Calcium | 75mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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