Recipe: Melissa Clark's Southeast Asian Tomato Salad

Friday, July 26, 2013

Southeast Asian Tomato Salad

Makes 4 servings

About 2 teaspoons Asian fish sauce such as nam pla or nuoc mam, or to taste
2 teaspoons freshly squeezed lime juice
1 teaspoon light brown sugar
2 scallions, finely chopped
1 fat garlic clove, minced (or use 2 small ones)
1/2 jalapeno pepper, seeded, if desired, and finely chopped
6 small or 4 medium-szied tomatoes, quartered or cut into chunks
2 tablespoons chopped fresh Thai or regular basil
2 tablespoons chopped fresh cilantro

1. In a large bowl, whisk together the fish sauce, lime juice, sugar, scallion, garlic, and jalapeno. (If you think your fish sauce is very salty, start with 1 teaspoon; you can add more at the end).

2. Add the tomatoes and gently toss. Let stand 10 minutes to allow the tomatoes time to release their juices. Sprinkle with basil and cilantro; serve.



More in:

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.



Supported by