Lemon Grass Salad
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon tamarind paste
- 2tablespoons kaffir lime juice
- 1tablespoon palm sugar
- ½cup very thinly sliced shallots
- ½cup very thinly sliced ginger
- ½cup very thinly sliced lemon grass
- ½cup green onions
- 1tablespoon or more nam pla (fish sauce)
- 2kaffir lime leaves, very thinly shredded
Nutritional analysis per serving (6 servings)
36 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 241 milligrams sodium
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
Mix tamarind paste with ½ cup hot water. Set aside 2 tablespoons; reserve remainder for another recipe.
- Step 2
Combine tamarind water in a bowl with all remaining ingredients. Taste, and add more fish sauce if you prefer a saltier flavor.
- Step 3
Serve over grilled fish, shrimp, octopus, beef, pork or chicken. Or mix with cooked flaked fish or pork.
Private Notes