sharing recipes from one generation to the next
I have been making this finely chopped fresh salad as an accompaniment to spicy food for close to 30 years. Not only is it a great palate calmer when a chilli hit makes you break out in a sweat, but it’s also makes a lively contrast to a spicy curry.
There is no real recipe. Simply choose a selection of fresh salad vegetables, cut them into 1cm dice, add a generous amount of finely sliced herbs then dress the mix liberally with sea salt and lime juice, before adding just a touch of sugar to enhance the sweetness of the tomatoes. The chilli is optional.
To serve 6
3 ripe Roma tomatoes
2 Lebanese cucumbers deseeded
2 sticks of celery
2 spring onions
Fresh mint leaves
You can also add
1/2 green capsicum
1/2 cup mung bean sprouts
1 Birdseye chilli
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