Fresh pale green lemongrass gives a wonderful lemony scent and flavour to dishes but must be sliced paper-thin because of its woody texture. Look for it in supermarkets and Asian grocery stores; if you can't find it, substitute 1 tsp (5 mL) grated lemon rind for one stalk.
- Portion size 4 servings
Ingredients
Method
Cut off bottom third of lemongrass; peel off outside layer and slice stalk paper-thin. In small bowl, whisk together lemongrass, shallots, lemon rind and juice, garlic, salt and cayenne pepper. (Make-ahead: Cover and refrigerate for up to 24 hours; whisk before using.)
Cut each tomato into 8 wedges. Place in large bowl; pour dressing over top and gently toss to coat. Garnish with coriander leaves.
Nutritional facts <b>Per serving:</b> about
- Sodium 187 mg
- Protein 2 g
- Calories 39.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
%RDI
- Iron 8.0
- Folate 27.0
- Calcium 2.0
- Vitamin C 35.0
