Vietnamese Tomato Salad
Created by dienia b on August 23, 2024
- Servings: 4
- Prep Time: 30m
- Cook Time: 0m
- Recipe #43483
Ingredients
- Dressing
- 1/4 cup sugar
- 1/4 cup fresh lime juice
- 1/8 cup fish sauce
- 1 tablespoon water
- Salad
- 1 cup fennel bulb, thinly sliced
- 1 cucumber, halved lengthwise, thinly sliced into half moons
- 1/4 cup red onion, thinly sliced
- 1 1/2 pounds tomatoes, cut into small wedges
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups fresh cilantro, coarsely chopped
- Topping
- 1/3 cup dry-roasted peanuts, chopped fine (salted)
How to Make
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Step 1: Dressing: combine sugar, lime juice, fish sauce and water in a small bowl.
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Step 2: Whisk until sugar is dissolved.
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Step 3: Salad: In a large bowl, add fennel, cucumber, red onion, tomatoes, cilantro and black pepper to taste.
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Step 4: Add 1/2 cup dressing and toss salad to combine.
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Step 5: Season the salad to taste and add additional dressing if desired.
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Step 6: Top with dry-roasted peanuts before serving.
Nutritional Facts
- Serving Size: 1 (309.5 g)
- Calories 179.8
- Total Fat - 6.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 5.8 mg
- Sodium - 849.3 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 4.4 g
- Sugars - 18.3 g
- Protein - 7.5 g
- Calcium - 57 mg
- Iron - 1.3 mg
- Vitamin C - 33.7 mg
- Thiamin - 0.1 mg