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“This recipe is a variation on a salad from Xishuangbanna, a region of Yunnan Province in southern China. Best when made the day before serving.”
READY IN:
15mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the tomatoes into small wedges. In a large mixing bowl, combine the garlic, mint, basil, green onions, salt, and chili flakes.
  2. Use a wooden spoon to mash the contents of the bowl until all the leaves are crushed and bruised. If you think you've mashed too much, keep going.
  3. Toss the tomatoes into the herb mixture and then drizzle the chili oil over the tomatoes. Use the wooden spoon to lightly mash the tomatoes until they lose their structure and are limp.
  4. Chill the salad for at least an hour before serving.

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