Vietnamese tomato salad
Delight your taste buds with this vibrant Vietnamese tomato salad bursting with fresh flavors and aromatic herbs. A culinary masterpiece in every bite.
Ingredients:
- ¼ cup sugar
- ¼ cup fish sauce (preferably Red Boat or Three Crabs)
- ¼ cup fresh lime juice
- 1 small fennel bulb, thinly sliced
- 1 Persian or kirby cucumber, halved lengthwise, sliced into half-moons
- 1 Hungarian wax, Jimmy Nardello, or green bell pepper, seeds and ribs removed, sliced
- 1 small shallot, thinly sliced
- 1½ lb. mixed heirloom tomatoes, halved if small, cut into wedges if large
- 2 cups coarsely chopped mixed tender herbs (such as dill, cilantro, and/or Thai basil)
- Freshly ground black pepper
- ⅓ cup crushed salted dry-roasted peanuts
- ⅓ cup store-bought fried shallots
Instructions:
- Add sugar, fish sauce, lime juice, and 1 tablespoon of water into a container. Close the lid tightly and shake the dressing vigorously until everything is mixed well and the sugar is completely dissolved.
- Mix fennel, cucumber, bell pepper, shallot, tomatoes, and fresh herbs in a big bowl; season with a generous amount of black pepper. Pour half a cup of dressing over the salad and mix well. Taste the salad and add more dressing if needed.
- Move the salad to a serving platter and sprinkle peanuts and crispy shallots on top.
Summary:
- Calories: 1073 kcal
- Fat: 33 g
- Protein: 38 g
- Carbs: 195 g
- Potassium: 4690 mg
- Magnesium: 586 mg