Crunchy Japanese Green Bean Salad with Sesame Dressing
A fresh and colorful salad inspired by Japanese cuisine, where the crunch of green beans meets the sweetness of cabbage and the bite of radishes. Enhanced by an umami sesame and ginger dressing, it transforms simple vegetables into an explosion of healthy and refined flavors.
🛒 Ingredients
2 servings
- 5.5 oz extra-fine green beans (haricots verts)
- 1/2 cucumber (approx 5.5 oz)
- 1 medium carrot, shredded (approx 3.5 oz or 1 cup)
- 3 oz white cabbage, finely shredded (approx 1 cup)
- 4 to 5 radishes, thinly sliced
- 1 small handful fresh basil leaves
- 1 tablespoon sesame seeds (white or mixed)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon honey or agave syrup (optional)
- 1/2 inch fresh ginger, grated (optional)
- 1 pinch salt for cooking
Watch the original video
Watch on TikTokDirections
- 1
Bring a large pot of salted water to a boil. Blanch the green beans for 5 to 7 minutes depending on thickness—they should remain slightly crunchy (al dente). Drain immediately and rinse under cold running water for 1 to 2 minutes to stop the cooking process and preserve their bright green color. Set aside.
- 2
While the beans are cooking, prepare the other vegetables. Cut the half-cucumber into thin diagonal slices or half-moons about 1/8 inch thick. If the cucumber is large, remove the seeds from the center using a small spoon.
- 3
Finely shred the white cabbage using a sharp knife or a mandoline. The finer the shred, the more pleasant the salad's texture will be. Grate the carrot using the large holes of a box grater. Slice the radishes into thin rounds about 1/16 inch thick.
- 4
Prepare the Japanese dressing: in a small bowl, combine the soy sauce, sesame oil, rice vinegar, and honey (if using). Add the freshly grated ginger. Whisk vigorously until the dressing is smooth and emulsified. Taste and adjust the sweet-sour-salty balance to your preference.
- 5
In a large salad bowl, combine all the vegetables: the drained green beans, cucumber, shredded cabbage, grated carrot, and radish slices. Pour the dressing over the vegetables and toss gently but thoroughly to coat every piece.
- 6
Finely chiffonade the fresh basil leaves and fold them into the salad. Toast the sesame seeds in a small dry skillet for 1 to 2 minutes until lightly golden and fragrant, then sprinkle them over the salad just before serving. Serve immediately while chilled.
💡 Chef's Tip
The secret to a successful Japanese salad lies in the thermal shock for the green beans: moving them immediately from boiling water to ice water (ideally with ice cubes) sets the chlorophyll and preserves a vibrant green. To intensify the flavors, let the salad marinate in the refrigerator for 10 minutes before serving—the vegetables will soften slightly and absorb the dressing. Add a few drops of chili oil for a spicier version.
