Asian Green Bean Salad Recipe

I stumbled on a single pantry swap that makes Asian Green Beans quick to assemble and ideal for prepping ahead.

I love a simple, snap fresh side that surprises. This Asian influenced green bean salad is that kind of thing: bright, a little crunchy, and oddly addictive.

I can’t get over the crisp green beans and the hint of toasted sesame oil, that nutty whisper keeps you going back for another bite. It’s perfect for days when you want something light but different, works great in potlucks and is even a go to for Cold Green Bean Recipes I pin.

If you like bold flavors without fuss you’ll see why this pops up under Green Bean Salad Recipes everywhere.

Ingredients

• Green beans: crunchy, full of fiber and vitamin C, low calorie, very filling
• Soy sauce or tamari: salty, adds umami, some sodium, gives savory depth
• Rice vinegar: bright acid, lends tangy sour note, balances sweet and salty
• Toasted sesame oil: nutty aroma, small amount goes a long way, adds richness
• Garlic and ginger: punchy aromatics, aid digestion a bit, give spicy savory lift
• Scallions and sesame seeds: fresh bite, crunch, sesame adds toasty note, low calories
• Peanuts or almonds optional: crunchy protein, healthy fats, makes it nutty and richer

Ingredient Quantities

• 1 lb (450 g) green beans
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil (vegetable or canola)
• 1 tsp honey or 1 tsp granulated sugar
• 1 clove garlic minced
• 1 tsp fresh ginger grated
• 2 scallions thinly sliced
• 1 tbsp sesame seeds toasted
• 1/4 tsp red pepper flakes or a pinch of chili flakes
• 2 tbsp chopped roasted peanuts or almonds (optional)

How to Make this

1. Trim the ends off 1 lb green beans, rinse and pat dry.

2. Bring a large pot of salted water to a boil, add the beans and blanch 2 to 3 minutes until bright green and just tender. If your beans are thicker leave them 3 to 4 minutes.

3. Immediately plunge the beans into a bowl of ice water to stop cooking, then drain well and pat dry so the dressing wont get watery.

4. Whisk together 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp neutral oil, 1 tsp honey or sugar, 1 clove minced garlic, 1 tsp grated ginger and 1 4 tsp red pepper flakes. Taste and adjust balance of sweet or salt.

5. Toast 1 tbsp sesame seeds and the optional 2 tbsp chopped roasted peanuts or almonds in a dry skillet over medium heat until fragrant, about 1 to 2 minutes. Watch them close so they dont burn.

6. Thinly slice 2 scallions.

7. Toss the cooled, dried beans with the dressing while theyre still a bit warm so they soak up flavor. Add most of the sesame seeds, scallions and nuts, reserve some for garnish, and mix until everything is coated.

8. Chill at least 30 minutes for best flavor or serve at room temperature. Garnish with the remaining sesame seeds, scallions and a pinch more red pepper flakes if you like heat.

9. Store leftovers covered in the fridge up to 3 days. Tip: dry the beans really well and toss while slightly warm for the brightest color and best texture.

Equipment Needed

1. Large pot for blanching the beans
2. Colander for draining the beans
3. Large bowl for an ice water bath
4. Dry skillet for toasting sesame seeds and nuts
5. Small bowl or jar plus a whisk or fork for the dressing
6. Measuring spoons for the soy, vinegar, oils and spices
7. Cutting board and a sharp knife for trimming beans and slicing scallions
8. Tongs or a slotted spoon to transfer beans between pot and ice bath
9. Clean kitchen towels or paper towels to dry the beans well, dont skip this step

FAQ

Asian Green Bean Salad Recipe Substitutions and Variations

• Soy sauce or tamari: swap with coconut aminos (use 1:1, it’s a bit sweeter and lower sodium, add a pinch of salt if it tastes flat). Low-sodium soy works too if you want less salt.
• Rice vinegar: use apple cider vinegar or fresh lemon juice (same amount, lemon is a tad sharper so you might want to add a pinch of sugar to balance).
• Toasted sesame oil: substitute with regular sesame oil or try 1 tsp tahini mixed with 1 tsp neutral oil to mimic the nutty depth (toasted oil is strong so start light).
• Chopped roasted peanuts or almonds: swap for toasted cashews, pumpkin seeds, or sunflower seeds for a nut-free crunch, use about the same amount.

Pro Tips

1. Dry the beans really well after the ice bath then toss with the dressing while theyre still a bit warm. If theyre wet the dressing gets watery and the color goes dull, so pat with towels or give them a quick spin in a salad spinner.

2. Make the dressing slightly stronger than you think you need. Green beans mute flavors, so a bolder soy and vinegar mix holds up better. You can always mellow it with a splash of water or a touch more honey if it gets too salty.

3. Toast the sesame seeds and nuts in a dry skillet and watch them close, they go from fragrant to burned fast. Shake the pan and dump them onto a plate to cool right away so they stop cooking.

4. If you want to make it ahead, mix the beans with dressing and chill at least 30 minutes for best flavor, but keep the nuts and extra sesame seeds separate until serving so they stay crunchy. Store leftovers cold and try to eat within a couple days for best texture.