Tomato Salad With Cucumber and Ginger
Updated July 20, 2021
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 Persian cucumbers
Kosher salt
3 teaspoons granulated sugar
1 ½ teaspoons fresh lime zest plus 3 tablespoons juice (from 2 limes)
4 teaspoons fish sauce
1 tablespoon coconut oil or canola oil
1 tablespoon very thinly sliced green serrano chile (about ½ large chile)
1 garlic clove, finely grated
12 ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size
½ cup torn fresh basil
½ cup small sprigs cilantro
¼ small red onion, very thinly sliced
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
¼ cup roasted salted peanuts, coarsely chopped
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 88 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 2 grams fiber; 344 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into ½-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
- Step 2
Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
- Step 3
Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.
Private Notes
Comments
Incredible flavor! Followed this exactly as written but added spinach salad to it and boy will this be on repeat. Love the herbs, ginger strips and peanuts. Would be good over some noodles or with a can of chick peas for some protein. Yum!
Made with avocado oil instead of coconut oil so leftovers would not coagulate in the fridge. Make sure to chill vegetables before serving, can let sit in fridge for some time before combining with dressing. Substituted salty mushroom broth mixture (or with soy sauce) for fish sauce to make it vegetarian. Substituted seeded jalepeno for milder chile flavor. Would whisk ginger in dressing next time.
This was delicious! I threw the cilantro and Thai basil and ginger in a mini blender with the dressing ingredients (forgot the red onion) and it made beautiful bright green dressing. I wanted to make it a meal, so I added cold rice noodles and some cooked shrimp. It would be an outstanding side as written, so my additions were just to try to make it an entree.
Definitely worth the effort! I was mumbling and grumbling the whole time I prepared this, thinking it was a LOT of prep' and ingredients, but I have to admit it's well worth the effort: delicious and very different. A few twists from original recipe: I keep my ginger roots in the freezer so I just grated the frozen ginger in the dressing instead of cutting thin slices - used Vidalia onion as that's the only one I had and no peanuts because I'm not a fan. Stiff delicious: now a house favorite!
It's a new salad for me! And being a home cook, I used hot Calabrian chili and green onion.
Delicious!