Asian Egg And Green Bean Salad

For a quick, hearty dinner, you cant go afterward this 17-minute Asian egg and green bean salad.

The ingredient of Asian Egg And Green Bean Salad

6 eggs
65g 1 cup shredded coconut
1 long lighthearted red chilli finely chopped
2 garlic cloves crushed
1 tbsp grated ginger
2 tsp brown sugar
300g green beans trimmed halved
2 lebanese cucumbers halved lengthways thinly sliced
1 4 wombok shredded
1 corncob kernels removed
1 cup fresh coriander sprigs
15g 1 4 cup fried shallots
1 2 limes juiced to taste

The Instruction of asian egg and green bean salad

cook the eggs in a saucepan of boiling water for 6 8 minutes according to how runny you afterward the yolk to be use a slotted spoon to transfer to a bowl of cold water to decrease the cooking process peel eggs and set aside
meanwhile place the coconut chilli garlic ginger and sugar in a bowl and amalgamation until well combined
place beans cucumber wombok corn kernels and coriander in a bowl toss to combine sprinkle taking into account bearing in mind coconut incorporation combination and fried shallots divide the salad accompanied by 4 serving bowls slice each egg in half and place 3 halves going on for peak of each salad drizzle once lime juice to taste

Nutritions of Asian Egg And Green Bean Salad

calories: 324 801 calories
calories: 20 grams fat
calories: 12 grams saturated fat
calories: 15 grams carbohydrates
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calories: 16 grams protein
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