Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 | Green tomatoes (about 2 lbs) |
| 1 large | Red onion |
| ¼ cup | Fresh cilantro, minced |
| 2 tablespoons | Fresh lime juice |
| 2 tablespoons | Fish sauce |
| 1 tablespoon | Rice vinegar |
| 2 teaspoons | Serrano chile seeded & minced |
| 2 teaspoons | Fresh ginger peeled & minced |
| 2 teaspoons | Ground coriander |
| 2 teaspoons | Vegetable oil |
| 1 teaspoon | Sesame oil |
| 1 cup | Chopped green onions |
| 1 cup | Yellow bell pepper julienne cut |
1. Cut tomatoes and red onion in half vertically. Cut each half horizontally into thin slices. Set aside.
2. Combine cilantro and next 8 ingredients (cilantro through sesame oil) in a large bowl; stir well. Add tomatoes, red and green onions and bell pepper; toss well. Let stand 1 hour.
Serving size: 1 cup
Source: Cooking Light
Note: fish sauce is a salty condiment that can be found in Asian markets, specialty shops, and some supermarkets. Calories 51 (39% from fat); Fat 2.2g (sat 0.3g, mono 0.6g, poly 0.9g); Protein 1.6g; Carb 8g; Fiber 2g; Chol 0mg.
Posted to MM-Recipes Digest V4 #240 by Peg Doolin <pegsean@...> on Sep 09, 1997