Wow, what a flavor bomb this recipe is. What sets it aside is the miso dressing and the crunchy, caramelized coconut topping. Serve as a perfect, zingy vegetable side dish to a Thai, Vietnamese, or other Asian main dish. Adapted from the The NYTimes.

Ingredients

• Fine sea salt
• 1 lb green beans, trimmed
• 1/2 t finely grated lime zest
• 2 T lime juice
• 2 T neutral oil
• 4 t white miso
• 2 t maple syrup
• 1/2 c sliced almonds
• 1/2 c unsweetened shredded coconut
• 1 T granulated sugar
• 1 teaspoon red-pepper flakes
• Large handful fresh cilantro leaves, roughly chopped

instructions

1. Fill a large pot with salted water and bring to a boil.
2. Once boiling, add the green beans and cook for 2 minutes, until the green beans have a slight bite.
3. Drain and rinse under cold water until completely cool. Leave to air dry.
4. Combine lime zest, lime juice, oil, miso, and maple syrup in a large bowl. Whisk and set aside.
5. Toast almonds in a small skillet over medium heat for 5 minutes, stirring often, until light brown.
6. Stir in the coconut, sugar, chile, and 1/2 salt, then toast for another minute, stirring constantly, until the coconut turns golden brown. Transfer to a small bowl to cool completely.
7. Add green beans, cilantro, and half of coconut topping to dressing in large bowl – mix to combine.
8. Serve immediately, sprinkling with remaining coconut topping as desired.