Long Bean and Watercress Salad
By Joe
Source: Bon Appétit — Bún-Ker Vietnamese, NYC, Long Bean Salad.
A long bean salad recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 350°. Toast coconut flakes upon a rimmed baking tray, tossing once, till a deep gold, around 5 minutes. Leave till it is cold. Cook watercress in a big saucepan of boiling salted water till only just wilted, around 10 seconds; using a slotted spoon, move to a colander set in a big bowl of ice water while that is happening. Tip off the liquid, next lightly squeeze out excess water. Return water in saucepan in order to a boil. Heat beans till crisp-tender, around 4 minutes; move to ice water. Tip off the liquid, next blot dry. Beat fish sauce, lime juice, and coconut sugar in a big bowl till sugar dissolves. Tip in watercress, beans, onion, plus makrut lime leaves and toss to coat. Offer topped with coconut and peanuts.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.7 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.1 g per serving
6.2 % of the 50 g daily maximum · 12.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 229 kcal |
| Protein | 8.5 g |
| Carbohydrate | 18.1 g |
| of which sugars | 9.2 g |
| of which free sugars | 3.1 g |
| Fat | 16.1 g |
| of which saturates | 7.2 g |
| Fibre | 6.6 g |
| Salt | 1.53 g |
Protein per 100 kcal
3.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
