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Green Bean Salad with Carrots, Cilantro, Fried Shallots, and Peanuts
Ingredients
  • subheading: GATHER YOUR INGREDIENTS:
  • ⅓ cup vegetable oil
  • 2 shallots, sliced thin
  • 1 ½ pounds green beans, trimmed and cut into 1- to 2-inch lengths
  • Table salt for blanching
  • 3 tablespoons lime juice (2 limes)
  • 2 tablespoons fish sauce
  • 1 ½ teaspoons sugar
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 2 carrots, peeled and shredded
  • ¼ cup chopped fresh cilantro
  • ¼ cup dry-roasted peanuts, chopped
  • subheading: VIEW INGREDIENTS:
  • View Nutritional Information i
  • subheading: KEY EQUIPMENT:
  • All-Purpose Whisks
  • Large Saucepans
  • subheading: BEFORE YOU BEGIN:
  • If you don't own a salad spinner, lay the green beans on a clean dish towel to dry in step 2. The blanched, shocked, and dried green beans can be refrigerated in a zipper-lock bag for up to two days.
Steps
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