Makes: 6 servings
1bag (16-ounce) frozen French-cut green beans
1head frisée lettuce
1⁄2cup roasted peanuts, for garnish
1⁄2bunch green onions, chopped into 1⁄4-inch slices
3tablespoons bottled minced garlic, McCormick®
1tablespoon sliced ginger, KAME®
1jalapeño, seeded and chopped into 1⁄2-inch pieces
2tablespoons sesame oil, Sun Luck®
1can (8.5-ounce) cream of coconut, Coco Lopez®
1jar (18-ounce) smooth peanut butter
1 to 2 cups warm water
1⁄2cup chopped cilantro
1⁄2jar (8.5-ounce) hoisin sauce, Sun Luck®
1⁄4cup low-sodium soy sauce, Kikkoman®
For salad, thaw green beans in a colander and pat dry to remove excess water. Clean frisée and cut into bite-size pieces; set aside.
For dressing, in a food processor, combine the green onions, garlic, ginger, and jalapeño. Process until uniform. Add the oil and process briefly to form a paste.
Transfer paste to a large bowl. Whisk in cream of coconut. Add peanut butter and 1 cup warm water. Add the remaining water, 1 tablespoon or so at a time, if necessary to make dressing a smooth consistency. Whisk in cilantro, hoisin sauce, and soy sauce.
Add green beans and frisée to bowl with dressing; toss until nicely coated. Garnish with roasted peanuts.