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Sweet and Sour Green Bean and Water Chestnut Salad

Sweet and Sour Green Bean and Water Chestnut Salad

This green bean salad has a great blend of flavours and textures; it's a great side salad or addition to any salad assortment. Lasts for up to a week in the refrigerator.
Prep Time 30 mins
Total Time 30 mins
Course Salads, Skinny Food
Servings 8 cups / 400 g


  • Into a large bowl put the minced celery, pepper, green onion, and water chestnut chopped into stick-like pieces. Add the chopped fresh coriander leaves.
  • Blanch the green beans by putting them into a pot with already-boiling water, and leave them in there for about 2 minutes. They will turn bright green and tender-crisp. Drain them and put them into a pan or bowl of very cold water to stop the cooking process immediately. Leave them there for a minute or two, then drain, shake dry, and add to salad bowl.
  • Make the dressing by assembling all the remaining ingredients in a small saucepan. Put this on the stove, bring to a boil, cook for 2 minutes. Then pour this onto the items into the salad bowl. Toss with tongs, then put into a large container that you can seal (or a sealable plastic storage bag.)
  • Seal container and put in fridge for at least 3 to 4 hours before serving. Turn container periodically to keep it mixed up.
  • Keeps for 5 days if covered and refrigerated. Serve chilled or room temperature.


For the vinegar, we used apple cider vinegar.
Instead of a red bell pepper, you could use orange, yellow, etc.
After you've made this recipe once or twice, you can adjust the ingredients to your taste.
Instead of salt, we used a salt substitute; we also used reduced-sodium soy sauce.
Tried this recipe?Let us know how it was!