Long-bean salad with roasted peanuts from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kachin carp curry with herbs; Lemongrass-ginger sliders

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on February 11, 2015

    Made this with green beans. The peanuts and shallots are good additions. I really liked the dressing, but unfortunately the children did not.

  • westminstr on July 19, 2013

    Like others, we loved this. I used green beans from the farmer's market for this salad. They were young ones so pretty tender. Loved the dressing (lime juice and fish sauce and shallot oil, what's not to love?) and the crunchy elements (peanuts, shallots), and the salad was a snap to assemble once I had fried my shallots.

  • JoanN on June 24, 2013

    Made with haricots verts. Delicious. Served on red leaf lettuce and called it dinner. Would be an excellent accompaniment to Thai dishes or simply grilled meat or fish.

  • Delys77 on June 18, 2013

    Pg. 50 Easy, quick and very healthful. Fine with green beans and plenty of punchy flavour.

  • thekitchenchronicles on January 17, 2013

    Very crisp and refreshing, a very bright salad

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.