Balinese-inspired Spicy Green Bean Salad
Contributed by Bryanna Clark, author of World Vegan Feast.
I wanted to make a vegan version of the Balinese salad “lawar,” but what I ended up with is really quite different. Lawar is fairly complicated to make, and I didn’t have access to some of the spices. And, to be honest, I knew it would be too spicy-hot for us. So this is a very simplified, North-Americanized version, but absolutely delicious.
- • 16 ounces seitan cutlets, cut into strips; or matchstick strips of uncooked marinated tofu slices, drained; or 4 cups reconstituted soy curls (4 ounces or 3 cups dry)
- • 3 tablespoons fresh lime juice, divided
- • 1 tablespoon finely grated fresh ginger
- • 2 teaspoons thai red chile paste (fish-free), divided
- • 1 tablespoon cold-pressed peanut oil
- • 1/2 teaspoon dark sesame oil
- • 6 small green onions, finely chopped
- • 6 cloves garlic, minced
- • 1/4 teaspoon red pepper flakes
- • 3 cups (12 ounces) young green beans, steamed or blanched until crisp-tender
- • 1/4 cup shredded coconut
- • 2 tablespoons vegetable broth
- • 1/2 teaspoon salt
In a large, nonstick skillet, heat the oils. Add the green onions and garlic and stir-fry until softened. Add the remaining 1 teaspoon chile paste and red pepper flakes and stir-fry for a minute more. Add the seitan mixture to the skillet and stir-fry to combine the ingredients and heat through. Turn off the heat and add the cooked green beans, coconut, remaining lime juice, and salt. Mix well. Serve warm, at room temperature, or cold.
In a medium bowl, mix together the seitan strips, 2 tablespoons of the lime juice, ginger, and 1 teaspoon of the chile paste. Set aside.
From World Vegan Feast by Bryanna Clark Grogan. © 2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.