Print Asian raw green bean salad with cucumber, radish & peanuts
Raw beans can add a great crunch to a salad, but they don’t hold a dressing well when kept whole. Slicing them finely creates more nooks, crannies and surface area for all the flavour to cling to.
Ingredients
- 125g French beans
- 2 mini cucumbers
- 100g radishes
- 2 spring onions
- 1 garlic clove, finely chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- ½ tbsp brown sugar
- 25g salted peanuts, roughly chopped
- 1 red chilli, deseeded & finely chopped
- Handful of coriander, chopped
Method
- Remove the tails from the beans. Slice them as finely as you can at a sharp angle.
- Halve the cucumbers, lengthways. Remove and discard the soft, seedy core with the tip of a teaspoon. Slice into thin angled pieces.
- Slice the radishes into thin wedges or discs. Trim and finely slice the spring onions.
- Mix the veg together with all the other ingredients and serve.
