Adapted from a recipe by chef Phillippe Padovani of the Manele Bay Hotel on Lanai. Serve it as a topping for grilled skinless, boneless chicken breasts.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
2 large tomatoes (about 12 ounces), seeded, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet onion (such as Maui or Vidalia)
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon fish sauce (nam pla)*
- Available at Asian markets and in the Asian section of many supermarkets.
Preparation
Combine all ingredients in medium bowl. Season salsa to taste with salt and pepper. Toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Nutrition Per Serving
Per serving: calories
23; total fat
0.5g; saturated fat
0; cholesterol
0.5mg.
#### Nutritional analysis provided by Bon Appétit
