Vietnamese Tomato Salad

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

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

cup crushed salted dry-roasted peanuts

cup store-bought fried shallots


Source : food

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