Green Bean Salad with Carrots, Cilantro, Fried Shallots, and Peanuts
For deeply flavored, tender, bright-green beans for salad, we looked to the sea.
Keywords
- Side Dishes
- Vegetables
- Salads
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Cooking tools:
- Nonstick skillet
- Slotted spoon
- Paper towel
- Mixing bowl
- Saucepan
- Colander
- Salad spinner
- Whisk
- Serving platter
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Ice
- Spoon
Ingredients
- 1/3 cup vegetable oil
- 2 shallots, sliced thin
- 1 1/2 pounds green beans, trimmed and cut into 1- to 2-inch lengths
- Table salt for blanching
- 3 tablespoons lime juice (2 limes)
- 2 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 carrots, peeled and shredded
- 1/4 cup chopped fresh cilantro
- 1/4 cup dry-roasted peanuts, chopped
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