Asian egg and green bean salad

Asian egg and green bean salad

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For a quick, hearty dinner, you cant go taking into account this 17-minute Asian egg and green bean salad.

The ingredient of Asian egg and green bean salad

  1. 6 eggs
  2. 65g (1 cup) shredded coconut
  3. 1 long well-ventilated light red chilli, finely chopped
  4. 2 garlic cloves, crushed
  5. 1 tbsp grated ginger
  6. 2 tsp brown sugar
  7. 300g green beans, trimmed, halved
  8. 2 Lebanese cucumbers, halved lengthways, thinly sliced
  9. 1/4 wombok, shredded
  10. 1 corncob, kernels removed
  11. 1 cup vivacious coriander sprigs
  12. 15g (1/4 cup) fried shallots
  13. 1-2 limes, juiced, to taste

The instruction how to make Asian egg and green bean salad

  1. Cook the eggs in a saucepan of boiling water for 6-8 minutes, according to how runny you like the yolk to be. Use a slotted spoon to transfer to a bowl of chilly frosty water to grow less the cooking process. Peel eggs and set aside.
  2. Meanwhile, place the coconut, chilli, garlic, ginger and sugar in a bowl and mixture combination until well combined.
  3. Place beans, cucumber, wombok, corn kernels and coriander in a bowl. Toss to combine. Sprinkle like coconut merger and fried shallots. Divide the salad along with 4 serving bowls. Slice each egg in half and place 3 halves vis-u00d0u00b0-vis height of each salad. Drizzle like lime juice, to taste.

Nutritions of Asian egg and green bean salad

calories: 324.801 calories
fatContent: 20 grams fat
saturatedFatContent: 12 grams saturated fat
carbohydrateContent: 15 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 16 grams protein
cholesterolContent:
sodiumContent:

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