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:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.



Supported by