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Crunchy Ginger Green Bean Salad

A crunchy warm salad, full of complementing flavors. Delicious on its own: or with my almond crusted tofu & shiitake mushrooms.

ginger crunchy bean salad in a bowl

Serves 4


1 pound green beans, trimmed

1 tsp. grated ginger

1 tbsp. grated lemongrass, white part only (optional)

1 tsp. garlic, minced

1 small shallot, minced

1/8 tsp. red pepper flakes

1 lime, juiced, or to taste

1/2 -1 1/2 tsp. sea salt , some for blanching beans

1 tbsp. fish sauce (optional)

2 tbsp. toasted sesame oil, more for drizzling

1/2 cup salted toasted almonds,chopped

1/2 cup cilantro,chopped

Blanching The Beans

In a large pot, bring water to a boil. Add 1 tsp. salt. Add beans and cook for 4-5 minutes. Tender but firm. Drain beans and set aside.

Preparing The Sauce

In a non-stick pan on low to medium heat add 2 tbsp. sesame oil. Add minced shallot, garlic, ginger, lemongrass, and red pepper flakes. In 2 minutes add fish oil and lime juice. Add a pinch of salt.


Add the beans to the pan and coat with the sauce. Put everything in a medium bowl. Add cilantro, almonds, and lime juice to taste. Toss well. Taste for seasoning. Drizzle sesame oil over the salad. Top with more almonds.

Laurie Richardone

is a seasonal gluten free chef

and certified health coach.

To work with Laurie, visit


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