Green beans are the classic side to grace the holiday table, but if you’re looking for a lighter, fresher version to balance out all the rich food, this Green Beans with Yuzu Vinaigrette (インゲンの柚子和え) is the one you’ll need to try. I put a simple Japanese spin on the dish to give it a bright contrast to the heavier Thanksgiving stalwarts. Here, the green beans are cooked quickly, so they still taste fresh and perfectly tender with a light crunch. Then I toss them in the yuzu vinaigrette to give everything a lovely citrusy zing. Not only it’s healthy, but this green bean side dish also lives up to the task of a special holiday meal.
Why You’ll Love Green Beans with Yuzu Vinaigrette
Super easy and fast to make. Refreshing among all the heavy foods. Easily make it ahead (even a few days before!). Quick cooking helps to retain the nutrients and vitamins of the green beans. A simple touch of Japanese flavor makes the side dish shines.
5 Simple Ingredients You’ll Need
Green beans (I use French green beans or Haricot Verts) Yuzu juice and zest (or any citrus of your choice) Dijon mustard Extra virgin olive oil Salt and pepper
This dish is so simple! Blanch green beans and toss with yuzu vinaigrette. To make the vinaigrette, simply combine yuzu juice and zest with olive oil, dijon mustard, salt, and pepper. It is so simple and appetizing and goes well with all sorts of blanched vegetables or green salads.
What’s Yuzu?
Yuzu is one of the Japanese beloved citrus fruit that looks very similar to lemons. It has a tart but incredibly amazing aroma. Some say it has a hybrid taste of lime, lemon, grapefruit, and sour mandarin. That means if you’re a fan of citrus fruits, you’re going to be blown away by the exceptional flavors of yuzu. I love using yuzu because of its one-of-a-kind fragrance and it makes a delightful flavoring in all sorts of sweet and savory dishes. Yuzu is in season during the winter, so it is perfect for holiday dishes like these green beans.
Substitution for Yuzu
If you can’t find yuzu, you can use whatever citrus fruits you may have in the kitchen to create a unique mix of juice base.
Lemon (I actually make this dish with lemon all year round) A mix of lemon and lime Meyer lemon (my second favorite citrus after yuzu) Orange Grapefruit
For this recipe, I used a combination of yuzu extract from the bottle and lemon zest.
3 Important Tips to Remember
Keep your stress low this holiday season with this inventive yet simple green bean side! Here are the quick tips: If you’re looking for healthy side dishes this Thanksgiving, give this green bean recipe a try. You’ll love it! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
For more easy & delicious holiday side dishes, check out:
Roasted Cauliflower Kale Salad with Miso Tahini Dressing Kabocha Salad Apple Walnut Salad Arugula Salad with Fennel and Navel Orange
