A vibrant and flavorful Thai-inspired green bean salad with a zesty dressing and crunchy toppings.
Prepare the dressing by whisking together the soy sauce, fish sauce, rice vinegar, lime juice, sriracha, and brown sugar in a mixing bowl.
Adjust the sweetness or tanginess of the dressing to your taste by adding more sugar or lime juice.
Bring a pot of water to a boil and blanch the green beans for 2 minutes until bright green and tender-crisp. Drain and cool in ice water.
Shocking the beans in ice water helps retain their vibrant color and crisp texture.
Slice the red bell pepper and roma tomatoes into thin strips. Chop the cilantro and basil.
Ensure the vegetables are evenly sliced for a consistent texture in the salad.
Combine the green beans, red bell pepper, roma tomatoes, cilantro, and basil in a large bowl. Toss with the prepared dressing.
Let the salad sit for 15 minutes to allow the flavors to meld together.
Before serving, sprinkle the salad with roasted peanuts and chopped green onions for garnish.
Add the toppings just before serving to maintain their crunch.
