When the green beans are dripping off the vine, it's time to come up with a raw green bean salad recipe! So here she is. I love coriander, but if you don't have it ground you may want to leave it out, the crunchy seeds will not soften in this raw dish. You can substitute the white part of a green onion for the leek, or if you have to use red onion you may want to mince it. (I admit I used half toasted sesame oil instead of the all raw olive oil because it went so well with the Indian spices!)
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 6 Servings
Ingredients:
- 2 cups green beans, sliced into 1/4-inch pieces
- 1 cups shredded peeled carrot
- 2 tablespoons diced leek
- 2 tablespoons cold-pressed olive oil
- 1 1/2 teaspoons grated ginger
- 2 teaspoons Nama shoyu
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon curry powder
- 1 tablespoon agave nectar
- 1 teaspoon fresh lime juice
Preparation:
Place the green beans, carrots, and leek in a large bowl. In a separate bowl, whisk the remaining ingredients together until well combined. Pour over the vegetables and stir well to coat. Wait at least 10 to 20 minutes before adjusting the flavor as the spices and ginger flavors will enhance over time. If not serving immediately, refrigerate in an airtight container.