Warm Snake Bean Salad with Coconut Dressing Recipe

Name: Warm Snake Bean Salad with Coconut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams pumpkin skin on, cut into wedges; 1/4 cup olive oil; 1 x salt and black pepper to taste; 1 bunch beans snake, cut into 6cm lengths; 1 each baby corn punnet, sliced lengthways; 1/4 cup cashew nuts coarsely chopped; 2 each red chili peppers long, sliced; 2 each shallots finely chopped; 1 each kaffir lime leaves finely sliced; 1 tablespoon fish sauce; 2 teaspoons brown sugar, light; 1 tablespoon water; 1/4 cup coconut milk

Servings: persons

500 grams pumpkin skin on, cut into wedges
1/4 cup olive oil
1 x salt and black pepper to taste
1 bunch beans snake, cut into 6cm lengths
1 each baby corn punnet, sliced lengthways
1/4 cup cashew nuts coarsely chopped
2 each red chili peppers long, sliced
2 each shallots finely chopped
1 each kaffir lime leaves finely sliced
1 tablespoon fish sauce
2 teaspoons brown sugar, light
1 tablespoon water
1/4 cup coconut milk

1
Preheat oven to 200C/180C (fan forced) and line a baking tray with baking paper.
2
Combine pumpkin with 2 tablespoons oil, and season with salt and pepper; toss to mix gently.
3
Cook 15 to 20 minutes or until tender.
4
Meanwhile, heat remaining olive oil in small saucepan over medium high heat.
5
Add eschallots; cook until translucent.
6
Add kaffir lime leaf, fish sauce, sugar, water and coconut cream.
7
Bring to the boil and remove from heat; steep for 15 minutes before use; Serve warm.
8
Bring a large pan of salted water to the boil and cook snake beans and baby corn, cook for 2 to 3 minutes or until cooked to your liking; drain.
9
This is best done just before serving.
10
Combine snake beans, baby corn, pumpkin and 1/2 dressing, season to taste and toss well.
11
Spoon onto a large platter and drizzle with remaining dressing and top with cashews and chillies

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 grams pumpkin skin on, cut into wedges, 1/4 cup olive oil, 1 x salt and black pepper to taste, 1 bunch beans snake, cut into 6cm lengths, and more.

Yes, Warm Snake Bean Salad with Coconut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Snake Bean Salad with Coconut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions