1/2 cup fresh lime juice
1/4 cup rice vinegar
1/4 cup safflower oil
2 Tbsp. toasted sesame oil
2 Tbsp. wheat-free tamari
1/4 cup freshly minced lemongrass
2 tsp. minced green chile
2 tsp. palm sugar (or cane sugar)
1 tsp. minced garlic
1 tsp. minced ginger
4 cups green beans (stringed and cut into 2-inch pieces)
2 English cucumbers (halved, flesh scooped out, and cut into 2-inch-long thin batons; 4 cups)
6 green onions (bulbs and ends cut off, and cut on the bias into 2-inch long pieces; 1 cup)
1 bunch cilantro leaves (with a bit of stem 2-inch long; 1 cup firmly packed)
1 cup roasted, unsalted cashews
1 tsp. finely grated lime zest (plus more to taste)
To make the dressing, pour all of the ingredients (1/4 tsp lime zest, lime juice, rice vinegar, safflower oil, toasted sesame oil, wheat-free tamari, minced lemongrass, green chile, palm sugar, minved garlic, minced ginger) into your blender and puree on high for 30 to 60 seconds until the ingredients are pulverized and the mixture is emulsified. In a large long platter or large shallow bowl, lay the beans lengthways, then the cucumbers, onions, and cilantro leaves. Pour the dressing over the salad, and toss with tongs or salad servers so that the ingredients remain lengthways. Top with cashews and 1 tsp lime zest. Serve immediately, or chill in the fridge to allow the flavors to mesh further. Toss right before serving.