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Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6

This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.


 


Ingredients:

¼ cup sugar

¼ cup fish sauce

¼ cup lime juice


1 small fennel bulb, thinly sliced

1 Persian cucumber, sliced into half moons

1 green bell pepper

1 ½ pounds tomatoes, sliced into serving size pieces

2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil)

Black pepper

1/3 cup salted dry-roasted peanuts

1/3 cup store-bought fried shallots



Method:

To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well.


Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary.


Place salad onto a place.  Sprinkle peanuts and shallots on top.


Enjoy!


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