This cold Asian green bean salad recipe is light and crisp, with a savory and spicy dressing. Exactly what you need during summer! It’s a simple, healthy side dish or afternoon snack that’s even better when made ahead of time.
What is green bean salad
Green bean salad is a simple dish made with blanched green beans tossed in a flavorful dressing. It’s usually served cold and can include garlic, chili flakes, soy sauce, and sesame oil. It’s a nutritious, easy-to-make meal that’s served as a side dish or snack.
🥗 Ingredient tips & substitutes
- Green beans Use fresh, crisp green beans for the best texture; avoid frozen or canned.
- Shallots Thinly sliced shallots add a mild, sweet onion flavor.
- Ginger Fresh ginger brings a subtle heat and fragrance. Feel free to adjust to taste.
- Garlic Minced raw garlic adds a punch of flavor.
- Chili flakes Adds a gentle heat; adjust to your spice level.
- Salt Enhances all the savory notes in the Asian-inspired dressing.
- Light soy sauce Gives the salad its umami depth.
- Sesame oil Adds a nutty aroma and flavor.
- Sesame seeds (optional) Sprinkle for texture and extra nuttiness.
- Cilantro (optional) Adds a fresh, herbal brightness; skip if you’re not a fan.
😋 More Asian salad recipes to try
This cold green bean salad recipe pairs perfectly with grilled meats, sticky rice, or whatever you’re cooking up. If it ends up in your weekly rotation, let me know in the comments! Follow me on Facebook, Instagram, and Pinterest for more!
Cold Asian Green Bean Salad Recipe
Ingredients
- 150 g green beans
- 1 tsp sesame oil
- ½ tbsp light soy sauce
- ⅛ tsp salt
- 2 small shallots finely sliced
- 1 clove garlic finely minced
- 1 thin sliver of ginger finely minced, adust to taste
- ⅛ tsp chili flakes adjust to taste
- toasted sesame seeds optional garnish
- cilantro optional garnish
Instructions
- Prep the ingredients: Trim and cut green beans into large bite-sized pieces. Thinly slice the shallots, and finely mince the garlic and ginger.
- Blanch the beans: Boil green beans for 2–3 minutes until crisp-tender.
- Cool and drain: Immediately transfer to cold water to stop the cooking, then drain well.
- Toss and serve: In a large bowl, combine the beans with soy sauce, sesame oil, salt, chili flakes, shallots, garlic, and ginger. Toss to coat. Garnish with sesame seeds and cilantro if using.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make cold green bean salad
- Prep the ingredients. Trim and cut the green beans into large bite-sized pieces. Thinly slice the shallots, finely mince the garlic, and chop the ginger.
- Blanch the beans. Bring a pot of water to a boil and cook the green beans for 2–3 minutes, just until crisp-tender.
- Cool and drain. Transfer the beans to a bowl of cold water to stop the cooking, then drain thoroughly.
- Mix it all together. In a large bowl, toss the blanched green beans with soy sauce, salt, sesame oil, chili flakes, shallots, garlic, and ginger until everything is well coated. Garnish with sesame seeds and chopped cilantro if desired. Enjoy!
❓Frequently asked questions
Can I make green bean salad ahead of time? Yes. Blanch the green beans, mix with the dressing, and store it in the fridge. The flavors develop more as it chills, making it even better the next day. Add fresh herbs or toppings just before serving for best texture.
