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Green Beans with Yuzu Vinaigrette インゲンの柚子和え

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    Bring a unique Japanese flair to your Thanksgiving spread with this Green Beans with Yuzu Vinaigrette. It’s refreshingly good and complements beautifully with all the classic oven roast dishes. 

    A white bowl containing Green Beans with Yuzu Vinaigrette.

    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 ahead (even a few days before!).
    • The quick cooking helps to retain the nutrients and vitamins of the green beans.
    • A simple touch of Japanese flavor makes the side dish shines.

    A white bowl containing Green Beans with Yuzu Vinaigrette.

    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.

    Yuzu

    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.

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

    Yuzu Juice (Extract)

    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:

    1. Blanch the green beans until tender-crisp. This is how you preserve all its healthy goodness, so don’t overcook it!
    2. Once they are cooked, quickly shock the green beans in ice water to preserve the bright color.
    3. Mix the vinaigrette vigorously for 30 seconds in a bowl with a wire whisk or in a jar with a tight-fitting lid.

    If you’re looking for healthy side dishes this Thanksgiving, give this green bean recipe a try. You’ll love it!

    A white bowl containing Green Beans with Yuzu Vinaigrette.

    Japanese Ingredient Substitution: 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.
    Green Beans with Yuzu Vinaigrette
    Prep Time
    15 mins
    Cook Time
    5 mins
     

    Bring a unique Japanese flair to your Thanksgiving spread with this Green Beans with Yuzu Vinaigrette. It’s refreshingly good and complements beautifully with all the classic oven roast dishes.

    Course: Salad, Side Dish
    Cuisine: American, Japanese
    Keyword: green bean, lemon, yuzu
    Servings: 6
    Author: Namiko Chen
    Ingredients
    • 1 lb French green beans (haricot vert) (454 g; trimmed)
    • 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for blanching)
    Yuzu Vinaigrette
    • 2 Tbsp Yuzu juice/Yuzu extract (use any citrus of your choice: lemon, orange, Meyer lemon, grapefruit, or the mix of citrus)
    • 1 Tbsp extra-virgin olive oil
    • 1 tsp Dijon mustard
    • 1 tsp Yuzu zest (use zest from your citrus; here, I use zest from about ½ lemon, for flavor and garnish)
    • ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • freshly ground black pepper
    Instructions
    1. Gather all the ingredients. If your green beans are not trimmed, snap the tip of one end of the bean with your fingers and draw it down the length of one side of the bean to remove any possible string. Do the same thing with the other end, pulling it down the other side of the bean.

      Green Beans with Yuzu Vinaigrette Ingredients
    To Prepare Green Beans
    1. Have ready 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 at a rolling boil, add 1 tsp salt, then green beans.

      Green Beans with Yuzu Vinaigrette 1
    2. Cook until beans are just tender, 3 minutes for French green beans; 4 to 5 minutes for regular green beans. Taste test for doneness. They are done when they are just cooked through but still have the slightest crunch of texture. Drain the green beans immediately.

      Green Beans with Yuzu Vinaigrette 2
    3. Transfer the green beans to the ice-water bath to make them greener and fresher. Drain again and set aside, or, if making in advance, dry them thoroughly with a clean dry towel and refrigerate in an airtight container for a day or two.

      Green Beans with Yuzu Vinaigrette 3
    To Make the Yuzu Vinaigrette
    1. In a large bowl, whisk together 1 Tbsp olive oil, zest and 2 Tbsp juice from yuzu (or lemon), 1 tsp Dijon mustard, ¼ tsp salt, and freshly ground black pepper.

      Green Beans with Yuzu Vinaigrette 4
    To Assemble
    1. Toss the green beans with yuzu vinaigrette.

      Green Beans with Yuzu Vinaigrette 5
    To Serve and Store
    1. Transfer to a serving dish, sprinkle with more zest, and serve immediately. You can keep the leftover in an airtight container for 3 days.

      A white bowl containing Green Beans with Yuzu Vinaigrette.
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

    For more easy & delicious holiday side dishes, check out:

    Make It Into A Meal

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