Everyone who cooks on a daily basis needs a back pocket vegetable dish. One that is a no-brainer. One that goes with just about everything, is insanely easy to make- or- if not easy, at least makes up for it by being insanely delicious. In my opinion (and also my children’s) this dish covers all bases. This dish is so easy that it’s more of a suggestion than anything else. And I’m really not exaggerating when I say that my kids go nuts for it. It’s been in on our table for the better part of the last year and no one but me seemed to be bored of it, so I did a bit of tinkering to arrive at this new version.
Tip: want to make a savoury dish better? Invest in some white miso paste to hang out in your fridge and dip into it whenever you need a boost. That’s what happened here and I think it makes an enormous difference.
This dish was inspired by a green bean slaw from the Smitten Kitchen Everyday Cookbook (Has Deb officially been given international treasure status yet? Because it’s time). My get-it-to-the-table version stripped the already edited dish back even further; to what was, at points, just Greek yoghurt, a pinch of sea salt and the beans themselves. I have since added a few more extras that thankfully just add flavour without much additional fuss or time.
Seriously though, get yourself a tub of white (or red which is slightly earthier and less sweet) miso paste. It lasts forever in the fridge even opened and works well with so many simple ingredients. Start by adding a bit of it to butter when you coat veggies, fish or chicken before grilling or broiling and work your way up from there.
Miso Coleslaw Beans
approx. 150g (1-2 big handfuls) French Beans, topped and tailed
1 teaspoon mayonnaise
2 tablespoons Greek style yoghurt
1/2 teaspoon white miso paste
a squeeze of lemon + zest for garnish
salt for cooking
In salted boiling water blanch the green beans for 2-3 minutes until cooked through but still vibrant green.
Run under cold water or dunk in a bowl of cold water until cool then shake to remove excess water or pat dry with a kitchen towel.
In a medium sized bowl combine all other ingredients except lemon zest. Use the back of a spoon to help beak up and evenly disburse the miso paste. Tip beans into the bowl and coat evenly with sauce. Once evenly coated cover and pop into the fridge for up to one hour if possible, or serve right away if no one can wait that long. Garnish with grated lemon zest.