Tomato, Red Onion, and Yellow Pepper Salad with Yogurt Dressing from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid
We’re happy to eat this mellow salad in great quantity whenever it’s around. Unlike many Sri Lankan dishes, it has only minimal chile heat. If you make it in th
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Cooking tools:
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Spoon
Ingredients
- 1 medium-small red onion, thinly sliced (about 1 cup)
- Scant 2 tablespoons fresh lime juice, or to taste
- 1 teaspoon salt
- 1 banana chile or Hungarian wax chile, seeds and pith removed
- ¾ cup plain (full- or reduced-fat) yogurt
- Freshly ground black pepper
- 1 medium yellow bell pepper, seeds and pith removed
- 2 to 3 medium tomatoes, cut into ½-inch pieces
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