Green Bean - Sweet Potato Salad
Source of Recipe
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Recipe Introduction
This salad travels especially well.
List of Ingredients
Serves 6
Ingredients:
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 pound green beans, stem ends trimmed
3 cups thinly sliced green cabbage (about 1/4 head)
1/2 red onion, diced
1 lemongrass stalk
1 tablespoon ground coriander
1 garlic clove, minced
1 teaspoon peeled and minced fresh ginger
1/2 cup unsweetened coconut milk
1/2 cup roasted peanuts
2 teaspoons sugar or honey
2 tablespoons fresh lime juice (1 juicy lime)
1 teaspoon kosher salt or fish sauce to taste
Instructions:
1. Bring a pot of salted water to a boil. Add the sweet potato and boil until tender but still slightly firm, about 12 minutes. Use a slotted spoon to transfer the sweet potato to a colander (leave the water in the pot). Rinse with cold running water and drain well. Transfer the sweet potato to a large bowl.
2. Add the green beans to the same cooking water and boil for 4 minutes, or until tender. Drain and rinse with cold running water. Drain well. Add to the sweet potato, along with the cabbage and onion.
3. Cut the bulbous bottom third of the lemongrass stalk. Remove and discard the tough outer leaves. With a large, sharp chef's knife, cut the lemongrass bottom crosswise into thin rounds.
4. In a blender or food processor, puree the lemongrass, coriander, garlic, ginger, and coconut milk for 30 seconds, or until fairly smooth. Add the peanuts, sugar or honey, lime juice, and salt or fish sauce and process for a few more seconds until slightly chunky. Add to the salad and toss to coat well. Serve at room temperature or refrigerate and serve cold.
Note: This salad can be made up to 1 day ahead and stored in an airtight container in the fridge.
Recipe
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