Warm Snake Bean Salad with Coconut Dressing
Submitted by happyzhangbo
Warm snake bean salad with roasted pumpkin, baby corn, cashews, and a coconut-kaffir lime dressing. A vibrant Thai-Australian fusion side dish with bold Southeast Asian flavors.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
38 minThis salad brings the best of Australian produce together with Southeast Asian aromatics in one gorgeous platter.
Roasted pumpkin wedges, blanched snake beans, and baby corn get tossed in a warm coconut dressing spiked with kaffir lime leaf, fish sauce, shallots, and a touch of brown sugar. Chopped cashews and sliced red chillies scattered on top bring crunch and heat.
It’s the kind of side dish that steals the show from whatever main you’ve planned. Serve it warm alongside grilled prawns, barbecued chicken, or just pile it up and call it dinner.
Kitchen Tips
- Roast the pumpkin with the skin on. It holds its shape better and the edges caramelise beautifully.
- Blanch the snake beans and baby corn right before serving so they stay snappy and bright green.
- Let the coconut dressing steep a full 15 minutes. The kaffir lime needs that time to infuse properly.
- No snake beans? Green beans or yard-long beans are solid substitutes.
Ingredients
Directions
Preheat oven to 200°C/180°C (fan forced) and line a baking tray with baking paper.
Combine pumpkin with 2 tablespoons oil, and season with salt and pepper; toss to mix gently.
Cook 15 to 20 minutes or until tender.
Meanwhile, heat remaining olive oil in small saucepan over medium high heat.
Add eschallots; cook until translucent.
Add kaffir lime leaf, fish sauce, sugar, water and coconut cream.
Bring to the boil and remove from heat; steep for 15 minutes before use; Serve warm.
Bring a large pan of salted water to the boil and cook snake beans and baby corn, cook for 2 to 3 minutes or until cooked to your liking; drain.
This is best done just before serving.
Combine snake beans, baby corn, pumpkin and ½ dressing, season to taste and toss well.
Spoon onto a large platter and drizzle with remaining dressing and top with cashews and chillies
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