Long Bean Salad Recipe
- 1/2 cup unsweetened coconut flakes
- 1 bunch watercress, tough stems removed, cut into 2″ lengths (about 5 cups)
- Kosher salt
- 3/4 pound Chinese long beans or green beans, trimmed, cut into 1″ pieces
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon coconut sugar or brown sugar
- 1/2 small red onion, thinly sliced
- 1 tablespoon thinly sliced kaffir lime leaves or 1 teaspoon finely grated lime zest
- 1/4 cup coarsely chopped roasted peanuts, preferably unsalted
- Preheat oven to 350° Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
- Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water. Drain, then gently squeeze out excess water.
- Return water in saucepan to a boil. Cook beans until crisp-tender, about 4 minutes; transfer to ice water. Drain, then pat dry.
- Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves. Add watercress, beans, onion, and kaffir lime leaves and toss to coat. Serve topped with coconut and peanuts.
