Name: Long Bean Salad
Yield: Makes 4 servings
Ingredients: 1/2 cup unsweetened coconut flakes; 1 bunch watercress, tough stems removed, cut into 2" lengths (about 5 cups); Kosher salt; 3/4 pound 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 Makrut lime leaves or 1 teaspoon finely grated lime zest; 1/4 cup coarsely chopped roasted peanuts, preferably unsalted

In this Thai-inspired salad, crisp long beans are dressed in a sauce that's bright with lime juice and savory thanks to umami-rich fish sauce. The dish is topped with salty, crunchy peanuts and slightly-sweet coconut flakes.

Cooks' Note

Editor’s note: This headnote has been updated as a part of our archive repair project. An offensive alternative term for Makrut lime has been removed, and the recipe's influences and origins have been given context.

Recipe notes

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