Raw Wing Bean Salad
This salad is crunchy with a Thai twist.
250 grams wing beans, washed and sliced on the diagonal
1 carrot peeled and grated coarsely
3 Roma tomatoes, sliced into thin wedges
1 yellow banana capsicum, sliced finely (Banana shaped capsicums are sweet and lightly flavoured, but if you don’t have them growing, use green or red capsicum instead.)
2 sticks celery, sliced finely
1 fresh mild red chilli and celery leaves to decorate
2 tablespoons Braggs aminos
3 teaspoons grated palm sugar (or substitute brown sugar)
¼ cup lime juice
¼ cup grapeseed oil
1 teaspoon sesame oil (gives a smoky flavour)
1 kaffir lime leaf, central rib removed and very finely sliced
½ teaspoon fresh hot chilli, very finely diced
Shake all ingredients in a jar to blend.
Making the salad is really easy. Bring a small saucepan of water to the boil. Throw in the sliced snake beans for only 30 seconds to blanch them. Quickly drain them in a colander and run cold water over them to cool. Toss the bean slices into a serving bowl.
Combine the remaining salad ingredients- carrot, tomatoes, capsicum and celery. Pour prepared Thai dressing over the salad and it’s done.