Monday, March 4, 2013

Parsley Sambol (Salad)

Parsley is not just a garnish, in this sambol it is the star ingredient. This sambol is so fresh and bright that I could eat it plain.  I did enjoy with rice, lentils and a few other curries. I think this salad would be even amazing mixed with some canned tuna fish as a very fresh tuna salad.

In Sri Lanka we have a green called Gotu Kola that is prepared the same way as the parsley sambol.  Here in the States, this green is not available so parsley is a great substitute. 

1 large bunch of parsley (flat or curly) finely shredded
1 cup finely diced tomatoes ( I like Roma tomatoes for this)
1 small red onion
1-2 green chilies finely sliced (seeded for less heat)
1/3 cup dessicated coconut
salt to taste
black pepper to taste
small pinch of sugar (optional)
juice of 1 lemon (or to taste)

Note: I did not finely shred my parsley as I usually do for the sake of getting the parsley represented in the photographs.  I suggest you shred the parsley more than represented in my pictures.

Prepare all ingredients and mix together.  Make sure you remove any thick stems from the parsley and seed the tomato before chopping. Mix well and serve as a side dish with rice and curry meal.  Enjoy.


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