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.
Need to make a substitution?
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