| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup olive oil
- 2 tablespoons mirin
- 2 tablespoons fish sauce
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons sugar
- Zest and juice of 2 limes
- Kosher salt and freshly ground black pepper
- 3 tablespoons jasmine rice
- 1/2 teaspoon toasted sesame oil
- 2 cups green beans, trimmed
- 1 cup cherry tomatoes
- 1 cup mung bean sprouts
- 1/4 cup julienned red onion
- 4 scallions, julienned
- 2 green papayas, julienned
- 1 Thai bird red chile, finely sliced
- 1 small red bell pepper, julienned
- 1/2 hothouse seedless cucumber, julienned
- 1/4 cup chopped fresh Thai basil
- 1/4 cup chopped fresh mint
- 1/4 cup pepitas, toasted
- Kosher salt and freshly ground black pepper
Instructions
- For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste.
- For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside.
- Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it’s okay if they get a little smashed), and cut the beans into 2-inch-long pieces.
- In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 261 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 17 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 812 mg |
Reviews
Absolutely delicious