An Asian take on green beans, this Fresh Green Bean Salad with Asian Dressing is full of Asian flavors and great texture from the Soy-Glazed Cashews.
Love a side dish with Asian flavors? Also check out this Korean Cucumber Salad.
I tend to get into a rut when it comes to side dishes, so I thought I’d bring this one back to life again! I actually remade it several months ago, and have seriously been craving it since. If you think green beans are boring, you need to make this Fresh Green Bean Salad with Asian Dressing. Green beans have really never tasted so good!! And don’t even think of skipping the cashews – I’m going to guess that soy-glazed cashews will be the next big thing!
I seriously could have eaten just this salad for dinner – forget the entree!! I LOVED the nuts – I have sugared nuts before, but never soy sauced them before. (I don’t think that is really a word!!) But these cashews (or almonds, if you use almonds) would be good in so many things – especially any type of Asian salad. This is staying in my regular rotation – in fact, I may make it again this week because I still have green beans left!!
More Side Dishes That Are Anything But Boring:
Glazed Carrots
Zucchini Salad with Tomatoes
Lemon Broccoli
Broccoli Salad
Ranch Potatoes
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Fresh Green Bean Salad with Asian Dressing
Ingredients
- 2 lbs fresh green beans trimmed
- ½ cup cashews
- 1 tablespoon soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- ⅔ cup fresh cilantro roughly chopped
- ¼ cup chopped green onions
Instructions
- Fill a large bowl with ice water.
- Bring a large pot of salted water to a boil. Add the green beans and bring the water back to a boil. Cook the beans until cooked but still bright green, 3-5 minutes. Drain and add to the water bath to stop the cooking. Drain the beans well. Dab with paper towels to dry slightly.
- Toast the cashews in a small skillet. Once toasted, turn the heat up to medium-high and add the soy sauce. Toss to coat and cook until the liquid has evaporated – this should happen fairly quickly, about 30 seconds. Remove from the heat and allow to cool completely.
- In a large bowl, whisk together the rice vinegar, garlic, ginger, sesame oil, and sugar. Add the green beans to the dressing and stir to coat. Serve topped with the cilantro, green onions and soy glazed cashews.
kathleen says
Looking forward to trying this, but i plan on doing it as a hot side dish to my Asian Flank steak. I sounds delish!
Deborah says
I think it sounds perfect with Asian Flank Steak!
Brenda Webster says
I would like to serve this salad warm. Do you think it would work if I cooked the dressing for a few minutes before adding the green beans? Also, I can’t eat nuts, so would it fit the recipe if I sprinkled some toasted sesame seeds over the salad for a little crunch?
Deborah says
Yes, I think that would work! And sesame seeds would be delicious.
Amanda says
If I have to leave out the cashews (I know, sadness!), should I add the soy sauce to the rice vinegar and spices, or omit the soy sauce too? TIA!
Val says
Disregard, I see the instructions now.
Val says
Hi, did I miss how to make the soy toasted cashews?
Kitty says
This looks so fresh and tasty! Absolutely love Asian veggie salads!
Kate | HappyForks.com says
Do you think this salad would still make sense if I’ll make it from frozen green beans? I have one bag left in the freezer but don’t want to spoil the idea.
Deborah says
I definitely think it would be worth a try – I don’t see why it wouldn’t work. Let me know if you try!
Kate | HappyForks.com says
I’ve done it already! I added chopped sundried tomatoes for more acidity and color. It was perfect! Thanks for inspiration.
Shea says
This looks gooood. I just bought some green beans this weekend at the farmers market too. Man, I love green beans!!
Oh yeah, the Vodka Cream Pasta tasted really good (I added some ricotta to my plate) and I’m thinking that some red pepper flakes would do nicely too…
Peabody says
Oh this looks wonderful. I love green beans and cashews!
Elle says
You are right. This one will get made very soon. The green in your photo is mesmerizing.
Welcome to the Darng Bakers, too.
Kelly-Jane says
I really wanted to make this when I saw it as well, and yours looks great too 🙂
Judy says
I’ve only just begun to appreciate green beans, and this sounds like a perfect recipe to encourage my admiration.
Alanna says
Very pretty! Who’d have guessed this would be the recipe to cross the world?!! So glad you liked it, I think Lis’ idea for cashews is brilliant!