I
had too many tiny, tender green beans. I worried about them. Luckily, I had been invited to bring some “finger food” to a party. Could my beloved green beans be turned into a forkless appetizer? Sure, why not? I just needed to make sure that the finished product didn’t involve awkward maneuvering to get into the mouths of tidy guests. The answer was salsa…sort of.
Like many Americans, my definition of salsa tends to be all-encompassing. If it’s in a bowl, made of fruits and vegetables and you can scoop it up with a chip, it’s salsa. Since this recipe has tons of SE Asian influences, I suppose it might be better described as sambal.
Because it calls for vegetables that are quite dense and low in natural water content, you need to salt it as early as possible so it gets naturally juicy. Overnight is fine. Or, you can add extra liquid such as lime juice, fish sauce, or vinegar.
Green Bean, Cabbage, and Red Curry “Salsa”
Yield: about 2 cups
1 teaspoon red Thai curry paste
1 tablespoon unseasoned rice vinegar or freshly squeezed lime juice
1 cup thinly sliced haricot vert (small, tender green beans)
3/4 cup finely chopped green cabbage
1 shallot, minced
1 clove garlic, minced
About 1 teaspoon kosher salt
3 fresh or frozen makrud (kefir lime leaves), finely chopped
1/3 cup avocado oil, (optional but it helps make the salsa juicier if you need to serve it right away)
Whisk together the curry paste and vinegar in a medium bowl. Add the remaining ingredients and stir well. Cover and leave to soften for as long as you can, preferably at least 4 hours or in the refrigerator overnight.
Serve cold or at room temperature. It will discolor and lose freshness after 1 day, but will still be edible.
NOTE: Unlike the recipes published in Mastering Sauces, My Spontaneous Sauce Recipes are quickly jotted down and not meticulously tested. Please make adjustments as you see fit.