Bring a large pot of salted water to a boil. Add the green beans and bring the water back to a boil. Cook the beans until cooked but still bright green, 3-5 minutes. Drain and add to the ice water bath to stop the cooking. Drain the beans well. Dab with paper towels to dry slightly.
Toast the almonds / cashews on a non stick skillet. Once toasted, the green beans for 2-3 minutes for extra that crunch, turn the heat up to medium-high and add the soy sauce. Toss to coat and cook until the liquid has evaporated – this should happen fairly quickly, about 30 seconds. Remove from the heat and allow to cool completely.
In a large bowl, whisk together the vinegar, garlic, ginger, sesame oil, and syrup . Add the green beans to the dressing and stir to coat. Serve topped with the cilantro, green onions andglazed cashews. ( the liquid amino/ soy substitute The salt so you might need to add more )
I squeezed 1/2 fresh lemon on it before serving👌🏻 enjoy