Parsley Salad Parsley Sambola

T h e traditional recipe for this sambola uses pennywort, also called gotukola. Gotukola is nutritious with a mild taste. However, watercress or parsley also serve as great options for this refreshing salad. • Getting the right balance of lime and salt is key to this sambola. Experiment a little to fi nd the right amounts for your palate.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the leaves and cut away the stems of the parsley. Add to a food processor, and pulse until it is very fi nely chopped (but not minced). Be careful not to overchop the parsley, as this can make it mushy and bitter.

Step 2

Finely dice the onion and thinly slice the green chili by hand. (Avoid the temptation to just throw them into the food processor.) Place the parsley, onion, chili, and coconut in a bowl. Squeeze the lime wedge over top and gradually add salt to taste. Combine the ingredients with clean hands or a spoon. Taste and add more lime juice or salt, as neede