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String Bean Salad

String Bean Salad recipe image
This refreshing String Bean Salad combines the crunch of blanched green beans with the creamy richness of pressed tofu, all tossed in a bright, tangy dressing. The interplay of sweet, salty, and spicy flavors from coconut milk, lime juice, and chili creates a harmonious balance that wakes up the palate. Freshly julienned red and green chilies add a pop of color and a gentle kick of heat. It&# 226;€™s an ideal side dish for summer barbecues, a light lunch option, or a vegan-friendly addition to any meal. Quick to assemble and full of fresh flavors, this salad is both satisfying and visually appealing, making it a crowd-pleaser for casual gatherings or weeknight dinners.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 35.2
Dietary: Vegetarian
Description
This refreshing String Bean Salad combines the crunch of blanched green beans with the creamy richness of pressed tofu, all tossed in a bright, tangy dressing. The interplay of sweet, salty, and spicy flavors from coconut milk, lime juice, and chili creates a harmonious balance that wakes up the palate. Freshly julienned red and green chilies add a pop of color and a gentle kick of heat. It&# 226;€™s an ideal side dish for summer barbecues, a light lunch option, or a vegan-friendly addition to any meal. Quick to assemble and full of fresh flavors, this salad is both satisfying and visually appealing, making it a crowd-pleaser for casual gatherings or weeknight dinners.
Ingredients
  • 1 pound String beans, blanched &
  • 2 each Green chilies, julienned
  • 2 each Red chilies, julienned
  • 0.5 lb Tofu, pressed & cubed
  • 0.5 cup Coconut milk
  • 2 tbsp Soy sauce
  • 4 tbsp Lime juice
  • 2 tbsp Sugar
  • 1 tbsp Chili sauce
Directions
  1. 1
    Blanch the string beans in boiling water for 2-3 minutes until crisp-tender, then immediately transfer to an ice bath to stop the cooking process. Drain well and pat dry.
  2. 2
    Press the tofu to remove excess moisture, then cut into small cubes.
  3. 3
    Julienne the green and red chilies.
  4. 4
    In a small bowl, whisk together the coconut milk, soy sauce, lime juice, sugar, and chili sauce until the sugar is dissolved.
  5. 5
    Arrange the blanched string beans on a large serving platter.
  6. 6
    Scatter the tofu cubes and julienned chilies evenly over the beans.
  7. 7
    Just before serving, drizzle the dressing over the salad and toss gently if desired, or serve as is.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 35.2kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 7.9g3%
Dietary Fiber 3.1g13%
Sugars 3.7g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the tofu is thoroughly pressed before cubing to help it absorb the dressing.

You can adjust the heat level by varying the amount of chili sauce or the number of chilies used.

This salad is best served fresh. If preparing ahead, store the dressing and salad components separately and combine just before serving to maintain crispness.

For a nuttier flavor, toss the tofu cubes in a little cornstarch and pan-fry them lightly before adding to the salad.

Keywords: string bean salad, thai salad, vegan salad, green beans, tofu salad, coconut dressing, lime dressing, fresh vegetables, chili peppers, summer salad, light lunch, side dish, blanched beans, plant based, crunchy salad
Read it online: https://www.chefs-mate.com/recipe/string-bean-salad/