Ready in about 15 minutes, this easy green bean peanut salad delivers crisp, fresh texture and bright Asian-inspired flavor. Blanched green beans are combined with shredded carrots, red bell pepper, red cabbage, scallions, cilantro and chopped peanuts, then tossed in a lightly creamy peanut-ginger dressing. Serve it as a refreshing side, or pack it for an easy make-ahead lunch.
Table of Contents
- Why You’ll Love This Recipe
- The Ingredients
- How To Make This Green Bean Peanut Salad
- Serving
- Green Bean Peanut Salad Recipe
Why You’ll Love This Recipe
This salad reimagines vegetables as the star. Instead of lettuce, a variety of crisp vegetables gives texture and color, making each bite interesting and satisfying.
The peanut-ginger dressing is creamy but balanced. A small amount of peanut butter adds body and richness without overpowering the fresh vegetables; ginger, lime and soy sauce keep the dressing bright and savory.
It’s flexible and meal-prep friendly. Use it as a side with weeknight dinners or add protein like shredded rotisserie chicken, crispy baked tofu or cooked grains to turn it into a complete lunch bowl.
The Ingredients
You’ll need the following:
- Green beans: Trim the stem ends, then cut into 2–3 inch segments. Fresh beans hold their snap when briefly blanched.
- Carrots: Shredded carrots add sweetness and crunch. Use pre-shredded bags for uniform texture or grate whole carrots on a box grater.
- Red bell pepper: Slice into thin lengthwise strips and cut to similar 2–3 inch lengths so the pieces blend evenly with the beans.
- Red cabbage: Thinly shredded cabbage contributes color and crunch; a coleslaw mix works well as a substitute.
- Scallions: Thinly sliced scallions bring a mild onion flavor that complements the herbs.
- Cilantro: Optional, for a fresh herbal note. If you dislike cilantro, add an extra scallion or some chopped parsley instead.
- Peanuts: Roughly chopped roasted peanuts provide extra crunch and a salty, nutty finish.
- Peanut-ginger dressing: Use natural smooth peanut butter, minced fresh ginger and garlic, lime juice, low-sodium soy sauce, olive oil, plus salt and black pepper to taste. Let natural peanut butter come to room temperature for easier whisking.
How To Make This Green Bean Peanut Salad
1. Blanch the green beans. Bring a large pot of salted water to a boil and add the green beans. Cook 2–3 minutes until crisp-tender. Immediately transfer beans to a large bowl of ice water to stop the cooking, then drain and pat dry.
2. Assemble the salad. In a large bowl, combine the blanched green beans with shredded carrots, sliced red pepper, shredded cabbage, scallions, chopped cilantro (if using) and chopped peanuts.
3. Make the dressing. Whisk together minced ginger and garlic, smooth peanut butter, fresh lime juice, low-sodium soy sauce, a pinch of kosher salt, black pepper and olive oil until smooth. If the dressing is thick, add a little water or more lime juice to reach the desired consistency.
4. Toss and serve. Drizzle the dressing over the salad and toss until everything is evenly coated. Adjust seasoning with a little extra soy sauce, lime or salt if needed.
Serving
This salad’s flavors lean Asian, so it pairs well with simple stir-fries, fried rice, baked tofu, grilled vegetables or any main with similar seasonings. It’s also excellent on its own as a bright, crunchy side or as the base for a hearty grain bowl.
Make-Ahead Tips: The dressing can be made up to two days ahead and kept refrigerated; bring it to room temperature before tossing with the salad. Leftover salad will keep in an airtight container for up to three days, though the vegetables are crispiest on day one.
Green Bean Peanut Salad
Ingredients
For salad
- 1 pound green beans, trimmed and cut into 2–3 inch segments
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced and cut into 2–3 inch pieces
- 1 cup shredded red cabbage
- 3 scallions, thinly sliced
- 2 tablespoons chopped cilantro (optional)
- 1/4 cup chopped roasted peanuts
For dressing
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 2 tablespoons smooth natural peanut butter
- Juice of 1 lime
- 2 tablespoons low-sodium soy sauce
- Pinch kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil (or neutral oil)
Instructions
- Bring a large pot of salted water to a boil and add the green beans. Simmer 2–3 minutes until crisp-tender. Transfer immediately to a large bowl of ice water, then drain and pat dry.
- Combine the green beans, carrots, red pepper, cabbage, scallions, cilantro and peanuts in a large bowl.
- Whisk the ginger, garlic, peanut butter, lime juice, soy sauce, salt, pepper and oil in a small bowl until smooth. Thin with a little water if needed.
- Drizzle the dressing over the salad and toss to coat evenly. Adjust seasoning to taste and serve.
Notes
You can make the dressing up to two days in advance; store it refrigerated in an airtight container and let it come to room temperature before using. Leftover salad keeps up to three days in the refrigerator, though it is crispiest the first day.
Nutrition
| Carbohydrates: 21 g
| Protein: 8 g
| Fat: 23 g
Nutrition information is automatically calculated and should be used as an approximation.