In my organic box I had loads of green beans to eat so it gave me the perfect excuse to blanch them and make a crunchy seasoned salad to enjoy. The colors in this salad made it fun to photograph, but once I took a bite the beauty in the flavor is just as wonderful. You can enjoy this salad as as a main meal with the addition of a healthy protein such as legumes, nuts, tempeh, wild fish, organic chicken, eggs, or grass fed red meat if you choose to or as always, simply enjoy it as it is!
- 200g of green beans, ends trimmed and chopped
- ¼ small Asian cabbage, shredded
- ¼ small red cabbage, shredded
- 1 small beet (beetroot), grated
- 1 carrot, grated
- 3 scallions (shallots), chopped
- 1 bunch of cilantro (coriander) leaves, chopped
- 4 tbsp sesame seeds
- 1-2 red chillies, chopped (optional)
Lime Soy Dressing:
- 3 tbsp sesame oil
- 3 tbsp soy sauce (I use coconut aminos)
- 2 limes, squeezed
- 2 tsp honey
- Sea salt and pepper to taste
- Wash all produce well.
- Add green beans to boiling water and cook for 3 mins, then rest in cooled water to stop the cooking process and enhance the color.
- Lightly toast the sesame seeds.
- Chop and prepare the other salad ingredients.
- Mix dressing ingredients together in a separate bowl.
- Place chopped ingredients in a bowl, mix and sprinkle sesame seeds over the salad and dress to your liking!
- Green beans – snow peas
- Red cabbage – green cabbage
- Green Asian Cabbage – green cabbage
- Scallions – white onions, red onions
- Beet – purple carrot
- Cilantro (Coriander) leaves – mint leaves
- Sesame seeds – pepitas, sunflower seeds
- Sesame oil – olive oil, avocado, hemp oil
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Servings: 6 - 8
- Nutrition per serving:
- Saturated Fat1g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.