In this Thai-inspired salad, crisp long beans are dressed in a sauce that's bright with lime juice and savory thanks to umami-rich fish sauce. The dish is topped with salty, crunchy peanuts and slightly-sweet coconut flakes.
Editor’s note: This headnote has been updated as a part of our archive repair project. An offensive alternative term for Makrut lime has been removed, and the recipe's influences and origins have been given context.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 350° Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
Step 2
Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water. Drain, then gently squeeze out excess water.
Step 3
Return water in saucepan to a boil. Cook beans until crisp-tender, about 4 minutes; transfer to ice water. Drain, then pat dry.
Step 4
Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves. Add watercress, beans, onion, and Makrut lime leaves and toss to coat. Serve topped with coconut and peanuts.
