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Southeast Asian-Style Green Bean Salad with Carrots, Cilantro, Fried Shallots, and Peanuts

Published May 2019

Why This Recipe Works

To make the beans in this salad tender, bright green, and deeply flavored, we blanched them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softened the pectin in the beans' skins, so they became tender before losing their vibrant color; it also seasoned them inside and out. We made these flavorful green beans the star ingredient in a summer-perfect salad.

cup vegetable oil
2 shallots, sliced thin
1 ½ 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 ½ teaspoons sugar
1 teaspoon paprika
½ teaspoon cayenne pepper
2 carrots, peeled and shredded
¼ cup chopped fresh cilantro
¼ cup dry-roasted peanuts, chopped
Nutritional Information

Featured Equipment

From The Shop

Instructions

Serves 4 to 6

If you don't own a salad spinner, lay the green beans on a clean dish towel to dry in step 2. The blanched, shocked, and dried green beans can be refrigerated in a zipper-lock bag for up to two days.

Total time: 55 minutes

1. Add oil and shallots to 8-inch nonstick skillet and cook over medium-high heat, stirring frequently, until shallots are deep golden brown, 10 to 14 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate; season with salt to taste. Pour 3 tablespoons shallot oil into large bowl and set aside (reserve remaining oil for another use).

2. Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and ¼ cup salt, return to boil, and cook until green beans are bright green and tender, 5 to 8 minutes.

3. While green beans cook, fill large bowl halfway with ice and water. Drain green beans in colander and immediately transfer to ice bath. When green beans are no longer warm to touch, drain in colander and dry thoroughly in salad spinner.

4. Add lime juice, fish sauce, 1 tablespoon water, sugar, paprika, and cayenne to bowl with reserved shallot oil and whisk until sugar is dissolved. Add green beans, carrots, and 2 tablespoons cilantro and toss to combine. Transfer to platter; sprinkle with peanuts, fried shallots, and remaining 2 tablespoons cilantro; and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.