Green Bean Peanut Salad

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Tossed in peanut ginger dressing, this green bean salad has lots of fresh crunch and flavor with carrots, red peppers, cabbage, scallions and cilantro.

Prep Time10

Cook Time5

Total Time15

Course: Salads

Cuisine: Asian

Diet: Vegan

Servings:

Author: Paige Adams

Ingredients

For salad

1 pound green beans, trimmed and cut into 2-inch to 3-inch long segments
1 cup shredded carrots
1 red bell pepper, thinly sliced lengthwise and cut into 2-inch to 3-inch long pieces
1 cup shredded red cabbage
3 scallions, thinly sliced
2 tablespoons chopped cilantro
1/4 cup chopped roasted peanuts

For dressing

1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons smooth peanut butter
1 lime, juice
2 tablespoons low-sodium soy sauce
Pinch of kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil

Instructions

Bring a large pot of salted water to a boil, add the green beans. Simmer for 2-3 minutes until they are crisp-tender. Use a slotted spoon to transfer them immediately to a large bowl of ice water. Drain and pat the green beans dry with a towel.
Combine the green beans, carrots, red peppers, cabbage, scallions, cilantro and peanuts in a large bowl.
To make the dressing, whisk the ginger, garlic, peanut butter, lime juice, soy sauce, salt, pepper and oil in a small bowl.
Drizzle the dressing into the salad, tossing to combine.

Notes

You can make the dressing up to 2 days in advance. Store it in the refrigerator in an airtight container and let it sit at room temperature for 15 minutes before tossing it in the salad.

Leftover salad can be stored in an airtight container up to 3 days.

Nutrition