ASIAN TOMATO SALAD
This recipe has been slightly tweaked from one by Katsuyo Kobayashi, Japan's favourite TV cooking show host and an Iron Chef winner. It is so easy to make, but to ensure plenty of flavour, use the best quality tomatoes you can get. If possible, make it ahead and refrigerate for at least an hour to let the flavours blend. This doesn't seem to keep well, so eat it the day you make it.
Provided by Leggy Peggy
Categories Onions
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- You can skip this step if you have very thin skinned tomatoes. Insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds, then immediately run cold water over them, and remove the skin.
- Core the tomatoes and slice them into thin wedges.
- Chop the onion finely.
- Make the dressing by combining the vinegar and honey.
- Arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing.
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Myriam R. Cherubin
[email protected]This salad is a bit too spicy for my taste. I would recommend using less chili peppers.
Laura Cronick
[email protected]I've tried many Asian salad recipes, but this one is definitely my favorite. It's the perfect balance of flavors.
Franck Kyagulanyi
[email protected]This salad is a great way to use up leftover rice. It's also a great make-ahead lunch.
A Bianson
[email protected]I love the combination of sweet and spicy in this salad. It's a real味集め(flavor explosion)!
Lyndsey Spencer
[email protected]This salad is so refreshing and flavorful. It's the perfect summer dish.
Military Base
[email protected]I made this salad for my family and they loved it! Even my picky kids ate it all up.
Jahanara Sarker, AT, SarailGPS, 5bb, Joypourhat.
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients like vitamins A and C.
WAKISIMA AMUZA
[email protected]I love the crunch of the peanuts in this salad. They add a nice textural contrast to the soft tomatoes.
Bt Xxx
[email protected]This salad is a great make-ahead dish. I like to make it the night before and then let the flavors meld overnight.
Samikshya Regmi
[email protected]I've made this salad several times and it's always a hit. It's a great way to add some Asian flavor to your meals.
Chhatra Shahi
[email protected]This salad is a great way to use up ripe tomatoes. I also love that it's a healthy and refreshing dish.
muiruri elvyn
[email protected]I love the bright and tangy flavors in this salad. It's the perfect side dish for a summer barbecue.
Ch. Ali Khan
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Rickson
[email protected]I made this salad for a party and it was a huge success. Everyone loved it!
Khalil Blake
[email protected]I was a bit skeptical about the fish sauce in the dressing, but it really works! It adds a nice depth of flavor without being overpowering.
Dambar Dhakal
[email protected]This is my new go-to summer salad. It's so refreshing and easy to make. I love that I can use whatever tomatoes I have on hand.
KYEYUNE JOHN
[email protected]I love the combination of sweet and sour in this salad. The dressing is also really versatile - I've used it on other salads, and even as a marinade for chicken.
goofy ah
[email protected]This salad was a hit at my last potluck! The dressing was tangy and flavorful, and the tomatoes were juicy and ripe. I'll definitely be making this again.