Entree: Madagascar – National Cuisine – Lasary Voatabia (Malagasy tomato and onion pickled salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 4 medium tomatoes, approx. 1 lb (450 g)
- 1 small red onion, approx. 4 oz (115 g), thinly sliced
- 1 small hot chili (scotch bonnet or bird's eye), approx. 0.25 oz (7 g), seeded and thinly sliced
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (6 g) chopped green onion (scallion)
- 1 tsp (5 g) grated fresh ginger (optional)

Instructions

1. Cut the tomatoes into 1/2-inch (1.3 cm) wedges and transfer to a mixing bowl; add the thinly sliced red onion and sliced chili.
2. Whisk together the oil, white vinegar, lime juice, sugar, salt, and black pepper until the sugar dissolves; stir in the grated ginger if using.
3. Pour the dressing over the tomato mixture, add the chopped cilantro and green onion, and toss gently to combine so the vegetables are evenly coated.
4. Let the lasary rest at room temperature for 20–30 minutes to allow the flavors to marry, then refrigerate at least 1 hour before serving; adjust salt and heat to taste just before serving.