Prepare the Shallots

  • Shallots, sliced 4.0 cups
  • Cornstarch, as needed
  • Vegetable oil for frying, as needed
  • Salt, to taste

Prepare the Salad

  • String beans, cleaned 3.0 lbs
  • Pickled hot cherry peppers, drained 2.0 cups
  • Bean sprouts 1.0 lb
  • Fresh Thai Basil, chiffonade 0.5 cup
  • Hellmann's® Sesame Thai Vinaigrette 4 x 1 gal 20.0 oz
  1. Prepare the Shallots

    • Toss sliced shallots in cornstarch, shake to remove excess. Fry in hot oil, stirring to separate, until golden and crispy. Drain and season with salt.
  2. Prepare the Salad

    • Blanch the string beans. Set aside.
    • Remove the seeds from the cherry peppers and slice into thin rings.
    • For each portion, combine ¾ cup string beans, ½ cup bean sprouts, 2 Tbsp. Thai Basil, 2 Tbsp. cherry pepper rings and toss with 2 oz. Hellmann’s sesame Thai Dressing.
    • Serve on a plate and top with ¼ cup fried shallots.
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