Green Beans with Yuzu Vinaigrette インゲンの柚子和え • Just One Cookbook
This article may contain affiliate links. Please read my disclosure policy for more details. As an Amazon Associate, I earn qualifying purchases. Bring a unique Japanese touch to your Thanksgiving spread with this green bean and yuzu vinaigrette. It is refreshing and goes wonderfully with all classic oven-roasted dishes. Green beans are the classic side […]

This article may contain affiliate links. Please read my disclosure policy for more details. As an Amazon Associate, I earn qualifying purchases.

Bring a unique Japanese touch to your Thanksgiving spread with this green bean and yuzu vinaigrette. It is refreshing and goes wonderfully with all classic oven-roasted dishes.

A white bowl containing green beans with yuzu vinaigrette.

Green beans are the classic side to adorn the holiday table, but if you're looking for a lighter, fresher version to balance out all the rich foods, this Green beans with yuzu vinaigrette (イ ン ゲ ン の 柚子 和 え) is the one you should try.

I put a simple Japanese touch on the dish to give it a stark contrast to the heavier Thanksgiving pillars. Here the green beans are cooked quickly, so they always taste fresh and perfectly tender with a slight crunch. Then I toss them in the yuzu vinaigrette to give everything a nice citrus zest.

Not only is it healthy, but this green bean side dish is also up to par for a special holiday meal.

Why you'll love green beans with yuzu vinaigrette

  • Super easy and quick to do.
  • Refreshing among all heavy foods.
  • Go forward easily (even a few days before!).
  • Quick cooking helps retain the nutrients and vitamins in green beans.
  • A simple touch of Japanese flavor makes the side dish shine.

A white bowl containing green beans with yuzu vinaigrette.

5 simple ingredients you will need

  • Green beans (I use French green beans or Green beans)
  • Juice and zest of yuzu (or any citrus fruit of your choice)
  • Dijon's mustard
  • Extra virgin olive oil
  • Salt and pepper

This dish is so simple! Blanch the green beans and toss with the yuzu vinaigrette. To make the vinaigrette, simply combine the juice and zest of yuzu with olive oil, Dijon mustard, salt and pepper. It's so simple and mouth-watering and goes well with all kinds of blanched vegetables or green salads.

Yuzu

What is Yuzu?

Yuzu is one of the beloved Japanese citrus fruits that is very similar to lemons. It has a tangy but incredibly amazing aroma. Some say it has a hybrid taste of lime, lemon, grapefruit, and sour tangerine. This means that if you are a fan of citrus fruits, you are going to be blown away by the exceptional flavors of yuzu.

I love using yuzu because of its unique scent and it gives a delicious aroma in all kinds of sweet and savory dishes. Yuzu is in season during the winter, so it's perfect for holiday dishes like these green beans.

If you can also buy a bottle of yuzu extract from a Japanese grocery store or Amazon.

Yuzu juice (extract)

Substitution for Yuzu

If you can't find yuzu, you can use any citrus you have in the kitchen to create a unique juice base blend.

  • Lemon (I prepare this dish with lemon all year round)
  • A mixture 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 down this holiday season with this inventive yet simple side of green beans! Here are the quick tips:

  1. Blanch the green beans until tender and crisp. This is how you keep her healthy, so don't overcook her!
  2. Once cooked, quickly shock green beans in ice water to preserve the vivid color.
  3. Mix the vinaigrette vigorously for 30 seconds in a bowl with a whisk or in a pot with a tight-fitting lid.

If you're looking for healthy Thanksgiving side dishes, try this green bean recipe. You will love it!

A white bowl containing green beans with yuzu vinaigrette.

Substitution of Japanese ingredients: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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A white bowl containing green beans with yuzu vinaigrette.

Bring a unique Japanese touch to your Thanksgiving spread with this green bean and yuzu vinaigrette. It is refreshing and goes wonderfully with all classic oven-roasted dishes.

Classes: Salad, side dish

Cooked: American, Japanese

Keyword: green bean, lemon, yuzu

Portions: 6

Author: Namiko Chen

  • 1 kg French green beans (green beans) (454 g; trimmed)
  • 1 teaspoon kosher / sea salt (I use diamond crystal; I use half for table salt) (for bleaching)

Yuzu vinaigrette

  • 2 Tablespoon Yuzu juice / yuzu extract (use any citrus you like: lemon, orange, Meyer lemon, grapefruit or the citrus blend)
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon Dijon's mustard
  • 1 teaspoon Yuzu zest (use the zest of your citrus fruits; here, I use the zest of about ½ lemon, for flavor and garnish)
  • ¼ teaspoon kosher / sea salt (I use diamond crystal; I use half for table salt)
  • freshly ground black pepper
  1. Gather all the ingredients. If your green beans are not trimmed, break off the tip of one end of the bean with your fingers and pull it along one side of the bean to remove any possible string. Do the same with the other end, pulling it to the other side of the grain.

To prepare green beans

  1. Prepare a large bowl of ice water. Bring a large pot of water (3 QT) to a boil over medium-high heat. When the water is boiling, add 1 teaspoon of salt, then the green beans.

  2. Cook until beans are tender, 3 minutes for French green beans; 4 to 5 minutes for regular green beans. Taste test for cooking. They're done when they're just cooked through but still have the slightest crunch in texture. Drain the green beans immediately.

  3. Transfer the green beans to the ice water bath to make them greener and fresher. Drain them again and set them aside or, if you prepare them ahead of time, dry them thoroughly with a clean, dry towel and refrigerate them in an airtight container for a day or two.

Make the yuzu vinaigrette

  1. In a large bowl, whisk together 1 tablespoon of olive oil, zest and 2 tablespoons of yuzu (or lemon) juice, 1 teaspoon of Dijon mustard, ¼ teaspoon of salt and freshly ground black pepper.

To assemble

  1. Toss the green beans with the yuzu vinaigrette.

To serve and store

  1. Transfer to a serving dish, sprinkle with more zest and serve immediately. You can store leftovers in an airtight container for 3 days.

Namiko Chen's recipe from One cookbook. All images and content on this site are protected by copyright. Please do not use my images without my permission. If you would like to share this recipe on your site, please rewrite the recipe in your own words and link to this article as the original source. Thank you.

For easier and delicious holiday side dishes, check out:



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