Tuesday, August 11, 2015

Chinese Yard long bean Salad with fresh coconut and Carrots.

Today morning first I thought to prepare long bean subzi to pack with rotis for lunch but later change of thought and ended up making  long bean (chawli chya shenga) salad with  lettuce, carrots and sliced fresh coconut with simple drizzle of ready made Greek Salad dressing. This is simple salad  enriched with vegetable and fresh coconut slices, a nice twist to every day subzi. All images in this salad post are taken with the cell phone.

Salad Ingredients :
(Makes one serving of Salad.)
  • Iceberg lettuce - Chopped - 2 cup lightly packed
  • 8-10 Yard long beans - cut into 1-inch long pieces.(1 Cup yield, Pre boil in microwave for 5-6 minutes.)
  • 1 Carrot - cut into small pieces. (match shape with cut beans.) Pre boil in microwave for 4 minutes.
  • 1/4 Cup Fresh coconut - thinly sliced pieces
  • 1 T.spoon - Diced bottled Jalapeno. (chopped green chillies can be used.)
  • 1/4 Cup - fresh cilantro leaves for garnish.
  • 1 Tb.spoon - Greek dressing with Feta, black olives and Olive Oil ( I used Kens Steak House.) In absence of Greek dressing use 1 tsp Vinegar, 1.5 tsp extra virgin olive oil, 1 tbsp crumbled feta cheese.
Lettuce, Carrots, Fresh sliced coconut, long beans.

Preparation method for Chinese long bean Salad.
  1. Slice or tear 2 Iceberg lettuce leaves into small pieces, about  2 cup lightly packed quantity.
  2. Slightly snap off both end tips of  each long bean, then slice into 1 inch pieces. Place sliced beans into a microwave safe bowl filled with water, add 1/4 tsp salt, stir and  boil for 5-6 minutes. Drain out water, allow beans to cool.
  3. Cut carrot into similar shape and size like long beans, boil in microwave for 3-4 minutes without adding salt. Drain and allow to cool.
  4. Cut few pieces from fresh broken coconut, peel off brown skin with potato peeler, slice into thin one inch size pieces.
  5. In a medium size bowl  combine chopped lettuce leaves, boiled and cooled carrot and long bean pieces, coconut slices. Add 1 tsp diced bottled jalapeno, 1 tbsp ready made Greek dressing with feta, black olives, olive oil. (make sure you thoroughly shake salad dressing bottle before pouring out.) 1/4 cup fresh cilantro leaves. Toss to mix well, if needed you can add a tiny pinch of salt. For more coconut flavor sprinkle little fresh grated coconut. Enjoy this salad as a meal or side dish.