Asian Green Bean Salad
Asian-style green beans with hot cherry peppers, bean sprouts, Thai basil, crispy fried shallots and Hellmann’s Sesame Thai dressing.
Vegan
Salads
Gluten-free
Ingredients per serving
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
Preparation
-
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.
-
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.
