String Bean Salad

This Thai-inspired bean salad brings together crunchy green beans, pressed tofu cubes, and julienned red and green chilies under a coconut-lime dressing that hits sweet, salty, sour, and spicy all at once. It’s a no-cook assembly once the beans are prepped.

The dressing is the star. Coconut milk gives it body and richness, lime juice adds sharp acidity, soy sauce brings the salt, sugar balances the heat, and chili sauce ties it all together. Mix it in a bowl and pour it over the platter right before serving so the beans stay crisp and the tofu doesn’t get waterlogged.

Pressing the tofu beforehand is important. Squeeze out as much moisture as you can so the cubes hold their shape on the platter and actually absorb some of the dressing rather than just sitting in it.

Chef Tips

• Blanch the green beans briefly in boiling water, then shock in ice water for the crispest texture and brightest color.
• Pour the dressing on at the last minute. This salad wilts fast once dressed, so timing matters for presentation.
• Use fresh chilies, not dried. The julienned strips add color and a fresh, sharp heat that dried flakes can’t match.

Variations

• Peanut crunch: Scatter crushed roasted peanuts over the top for texture and a nutty flavor that complements the coconut.
• Shrimp version: Replace the tofu with grilled shrimp for a protein-rich, non-vegetarian take.