A crisp, refreshing salad featuring vibrant red onion, green bell pepper, and tomatoes, tossed in a pungent dressing of garlic and Chinese black vinegar. A staple classic on the Uyghur table to wake up the palate.
Ingredients
- 3 pieces Roma tomatoes
- 1 piece Green bell pepper
- 1 piece Red onion
- 1 bunch Fresh cilantro
- 2 cloves Garlic
- 2 tbsp Chinese black vinegar
- 1 tbsp Light soy sauce
- 1 tsp Toasted sesame oil
- 2 tbsp Chili oil
- 1 pinch Granulated sugar
- 1 pinch Fine salt
Method
- Wash and dry the vegetables and cilantro. Cut the tomatoes into thin wedges, removing the tough stem end.
- Stem, seed, and cut the green bell pepper into thin strips.
- Peel and thinly slice the red onion into half-moons. Submerge briefly in ice water to mellow the pungency, then drain thoroughly.
- Coarsely chop the fresh cilantro, including the tender stems for extra flavor.
- Make the dressing: mince or grate the garlic, then whisk with the Chinese black vinegar, light soy sauce, granulated sugar, and fine salt. Let sit briefly so the garlic infuses into the liquid.
- In a large mixing bowl, combine the tomatoes, bell pepper, drained red onion, and chopped cilantro.
- Pour the infused dressing, toasted sesame oil, and chili oil over the vegetables.
- Toss gently using clean hands or a spoon to coat every piece evenly without bruising the vegetables, until glossy.
- Let stand at room temperature for a couple of minutes to let the flavors meld, then serve immediately.
Nutrition
Per serving
- Energy
- 396.2 kcal
- Protein
- 4.24 g
- Carbohydrate
- 14.22 g
- Fat
- 35.48 g
- Fibre
- 4.18 g
- Calcium
- 25.96 mg
- Iron
- 0.75 mg
- Magnesium
- 34.94 mg
