With easy ingredients that takes seconds to prepare, this salad takes the four dominant Thai senses—sour, sweet, salty, bitter—into a simple, but flavorful, side dish.
Thai Green Bean and Mango Salad
1 pound (454g) green beans, ends trims
1 unripe green mango, thinly sliced
1 small red bell pepper, thinly sliced
1/2 red onion, thinly sliced
3 tablespoons (45mL) finely chopped cilantro
2 tablespoons (30mL) unseasoned rice vinegar
1 tablespoon (15mL) dark brown sugar
1 teaspoon (5mL) toasted sesame oil (get the really good stuff. Trust me.)
1/8 teaspoon (1mL) garlic powder
Salt to taste
Red chili flakes
Toasted black sesame seeds, for garnish
Bring a large pot of water to a boil. Have a bowl of ice water ready. Add the green beans to the boiling water. Cook for 2 to 4 minutes, under tender crisp. Use a slotted spoon to remove the beans, putting them into the ice water. Drain and set aside.
Put the mango, red pepper, red onion, and cilantro in a large bowl. Add the green beans and toss to combine. Put the vinegar, brown sugar, sesame oil, garlic powder, a few shakes of salt, and a sprinkle of chili flakes in a small bowl. Whisk to combine. Toss with the green bean mixture, coating well. Let sit at least 1 hour before serving. Garnish with sesame seeds, adjusting seasoning to taste before serving.