Salad Archives - International Cuisine

Togolese Spaghetti Salad

February 24, 2022 By Darlene at International Cuisine

Togolose Spaghetti Salad is a delicious little salad that can also be put on a French baguette for a lovely lunch. It has a wonderful tangy mayonnaise based dressing that makes this a creamy and delicious salad.

This salad is super easy to make and you may have all the ingredients you need right in you refrigerator and panty.

The main ingredients are:

Spaghetti, tomatoes, beet, bell pepper, carrots, red onion, and eggs.

For the dressing: Mayonnaise, dijon mustard, vinegar, olive oil, parsley and salt and pepper to taste.

To make this a Togolese spaghetti Salad it is not made with Italian dressing, meat sauce or parmesan cheese like you would expect in a Spaghetti Salad. The eggs are the key to this special salad and like I said earlier the dressing.

Special Equipment

There is no special equipment needed to make this Togolese dish, just a pot to boil and a knife to cut up the ingredients, easy peasy!

What to Serve with Togolese Spaghetti Salad

Togo has some other great dishes you can serve for an authentic meal. Togo Grilled Chicken recipe, Djenkoume which is a tomato cornmeal recipe and for dessert why not serve Keke a wonderful Lime Cake recipe.

If you would like to learn more about the country of Togo, its traditions, food and culture be sure to check out “Our Journey to Togo” there you will also find more authentic and ancestral recipes like this popular Togolese Spaghetti Salad.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Print Pin

5 from 2 votes

Togolese Spaghetti Salad

A wonderful salad that could also be turned into a light lunch served on a French Baguette

Course Salad

Cuisine Togolese, West African

Prep Time 10 minutes

Cook Time 40 minutes

refrigeration time 1 hour

Total Time 1 hour 50 minutes

Servings

Calories 677kcal

Author Darlene at International Cuisine

Ingredients

For the Salad

1 16 0z Spaghetti, Thin
2 medium Tomatoes Diced
1 Beet Diced
4 Carrots Sliced
1 Small Onion Red, sliced
10 large Eggs
4 cups Lettuce

For the Dressing

1/2 cup Mayonnaise
2 Tbsp dijon mustard
1 Tbsp vinegar
1/2 cup Olive Oil
1 Tbsp Parsley chopped
Salt and Pepper to taste

Instructions

Place the eggs and beet in a sauce pan and cover with water, add a little salt
Cook the eggs for 12 minutes and remove the eggs and run cool water over them. Let the beet cook for another 20 minutes or so until tender. Remove and dice when cool enough to handle
Cook the spaghetti following package instruction, run under cool water and put in refrigerator with a touch of oil so it won't stick together.
Mix together all the dressing ingredients and set aside
In a large bowl place the lettuce and the rest of the salad ingredients.
Pour the dressing over all of it and toss gently. Put it in the refrigerator for about 1 hour Serve with French baguettes.

Nutrition

Thai Green Papaya Salad Recipe (Som Tam or Som Tom)

January 27, 2022 By Darlene at International Cuisine

This Thai green papaya salad recipe called som tam or som tum is one of my all time favorite salad recipes. I learned to make it in Thailand in Chiang Mai at a cooking class at an organic farm.

julienne peeler like this one. Or if you are skilled you can use a sharp knife and a regular peeler like it is shown here although it really takes practice so the julienne peeler is much safer.

If you use a julienne peeler, peel the skin with a regular vegetable peeler or knife first, cut the papaya in half, scoop out the seeds with a spoon and then use your julienne peeler on the peeled papaya.

Mortar and pestle, I have this one and love it however in Thailand they often use a very large wooden mortar and wooden pestle that the whole salad will fit in. If you have one like this, use it.

You should first pound the dressing ingredients and then add the papaya at end and mix it all together in a large bowl. The peanuts are usually added at the end and tossed or used as a garnish. It should be served with extra lime.

Whatever you do, avoid using a food processor to mix the dressing ingredients.

Once you put all the ingredients together the taste should be spicy, salty, and little bit sweet and sour, delicious!

Other Thai Recipes you can serve with Thai Green Papaya Salad

Chicken with basil called Phad Kaproa Gai or the famous Pad Thai (Fried noodles).

It would also be delicious with chicken satay with peanut sauce.

for Dessert Bananas in coconut milk

You can also serve it with sticky rice

You of course can enjoy Thai green papaya salad on its own or as a side dish, it is up to you. Spicy green papaya salad is a popular dish you can find all over Thailand and Southeast Asia for that matter. It is on the menu of every Thai restaurant.

Each country has a bit different variation. Laos, where the recipe originated uses fermented fish sauce and shrimp paste. Here is a recipe for the Laos version as well.

Did you know that Thailand used to be called Siam? Siamese cats are originally from Thailand and the name of the two conjoined twins back in the 1800’s were called Siamese twins because they were from Siam.

If you would like to learn more about the bucolic country of Thailand , its traditions, food and culture be sure to check out “Our Journey to Thailand” there you will also find more authentic and ancestral recipes like this popular Thai salad.

Print Pin

5 from 3 votes

Thai Green Papaya Salad Recipe

This is a wonderful salad recipe that is called som tam or som tom. It hits all the delicious notes that Thai cuisine is famous for. Be sure to only add the number of Thai chiles that you can handle but remember it should be spicy.

Course Salad or Side dish

Cuisine Southeast Asian, Thai

Prep Time 20 minutes

Total Time 25 minutes

Servings

Calories 221kcal

Author Darlene at International Cuisine

Equipment

Mortar and Pestle
Julienne Peeler

Ingredients

2 cups Green papaya threads
6-10 Long Bean chopped into bite size pieces
1/2 cup tomatoes cherry or grape cut in half
1/4 cup peanuts roasted chopped and unsalted
6-8 birds eye chili peppers or to your heat tolerance
6 cloves garlic peeled
2 Tbsp lime juice fresh
1 Tbsp palm sugar grated or brown sugar as a substitute
2 Tbsp Fish sauce
1/2 tsp salt

Instructions

Put garlic and chili peppers in a mortar and mash wit a pestle until crushed into pieces.
Next add long beans, lemon juice palm sugar, fish sauce, tomato, and salt.
Mix together
Finally add shredded papaya and mix together with a spoon and pestle until completely combined.
Taste it for flavor and adjust as needed. It should be spicy, salty and a little sweet and sour.
Plate the salad and sprinkle with the roasted peanuts.
Serve with lime wedges, a little palm sugar and extra peanuts

Nutrition

Qurutob (Bread Salad)

May 27, 2021 By Darlene at International Cuisine

Qurutob is a beloved bread salad but what makes it unique and special are the balls of dried salty cheese called qurut balls. These round hard balls are softened with hot water which then turns into a yogurt type substance. I was really happy to have found them on the internet so I could try the real thing, you can get them here.

I love trying new and unique ingredients. These little dried salted cheese balls were developed centuries ago in Central Asia as a means of preserving dairy products for long journey’s for their nomadic lifestyle. They go by many different names but kurt and qurut are common. Fresh qurut is soft and crumbly but dries hard with time. It can last a whopping 7 to 8 years while maintaining its nutritional value.

This Qurutob salad is made also with Tajik bread, you can of course use a ready made naan bread as a substitute but why not make the real thing. You likely won’t have a tandoor (clay oven ) that is used in Tajikistan but you can come pretty close with your oven at home.

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal. Tajik bread, Plov and cream cheese cookies.

Did you know that both Tajikistan and Uzbekistan were part of the Silk Road? In fact Uzbekistans Silk Road sites include four of the five UNESCO World Heritage Sites. The fifth is the Then-Shan mountains.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

5 from 2 votes

Qurutob (Bread Salad)

A delicious bread salad made with qurut, a dried salty cheese ball. This ball is mixed with water and it makes a yogurt like substance that acts as a dressing.

Course Salad or Side dish

Cuisine Tajikistan, Uzbekistan

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 400kcal

Author Darlene at International Cuisine

Ingredients

1 medium onion, white Sliced thinly
1 piece naan bread
1 large Tomato Sliced thinly
1 cucumber peeled and sliced thinly
1 bunch Coriander chopped finely
1/4 cup walnuts crushed
1 Tbsp oil sunflower
3 fresh chili peppers
salt and pepper to taste
300 grams qurut You should order this online or substitute Feta
1/4 cup Hot water +/- to pour over qurut balls add enough for desired consisitency.

Instructions

toast the naan bread until warm in oven, then tear up into pieces
Pour the hot water over the qurut balls until you get a yogurt like consistency
Put some oil in a frying pan fry 1/2 the white onion slices until caramelized.
In a large bowl or plate place the yogurt mixture on the bottom then add the torn pieces of bread and crushed walnuts
Add on top the cucumbers, tomatoes, remaining onion and coriander
Pour over the oil and onions
top with the chili peppers
Toss , making sure to get all the qurut mixture at the bottom and serve with extra bread

Nutrition

Swedish Cucumber Salad (Pressgurka)

January 7, 2021 By Darlene at International Cuisine

Swedish cucumber salad called pressgurka is a must-have side dish alongside Swedish Meatballs. This easy to make little side dish adds a sweet and sour balance to the plate that is perfect. The cucumbers are thinly sliced on a mandolin which is perfect for this task. In Swedish, gurka means cucumber and press means to press or squeeze.

After you slice and press the cucumbers to remove the excess liquid, you put them in a sweet and sour mixture. By pressing the cucumbers, you remove excess liquid in the cucumber that then better absorbs the flavors of the pickling juice and is a crispier bite. In Sweden, they use a much more potent vinegar called Attika. You can get the more potent vinegar on-line here. Typically, white vinegar in the states is only 5% whereas the attika pickling vinegar is 24% adding much more acidity.

This Swedish cucumber salad is a crisp and refreshing bite that would be wonderful as a side dish for just about any meal. Recipes differ with what seasonings are added to the pickling juice. The common choices are parsley, caraway seeds, dill, and white peppercorns. I used caraway seeds, and parsley, it was lovely.

Make sure to plan ahead as you will need at least an hour for the cucumbers to sit in the pickling solution before serving.

Did you know that the capital of Sweden, Stockholm is often referred to as “the Venice of the North”? This is because the city is built around water with 12 islands and 42 bridges. Some say it is the most beautiful capital city in the world!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”. There you can also find more authentic recipes like toast skagen, swedish meatballs and the best gooey chocolate cake called kladdkaka that I have ever had.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

5 from 2 votes

Swedish Cucumber Salad

A delcious sweet and sour salad that is always served with their famous meatballs

Course Side Dish

Cuisine Swedish

Prep Time 10 minutes

pickling time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 48kcal

Author Darlene at International Cuisine

Ingredients

1 large cucumber
1 tsp salt
1/2 cup water
2 Tbsp vinegar white
3 Tbsp Sugar
1 Tbsp parsley chopped
1 tsp caraway seeds optional
1 tsp black pepper

Instructions

Wash and slice the cucumber as thinly as you can or use a mandolin
Put the cucumber slices in a colander and sprinkle with salt and place a plate with something heavy on it to press the cucumbers. Let sit for about 10 minutes.
While the cucumbers are sitting you can whip up the pickling sauce.
In a sauce pan put all the remaining ingredients except the parsley into the pan and warm up until the sugar is dissolved. Remove from stove and stir in the parsley.
Squeeze or press out any excess liquid from the cucumbers and put the cucumbers in a shallow dish or jar.
Pour over the pickling sauce and put in refrigerator for at least one hour before serving
These will last several days in an airtight container in the fridge.

Nutrition

Slaai (Eswatini Salad)

October 29, 2020 By Darlene at International Cuisine

Slaai is what they call salad in the Kingdom of Eswatini formerly known as Swaziland. About 70 percent of the population lives on subsistence farming. Some things they grow are beets, carrots, tomatoes, ginger, peanuts, corn and sorghum to name a few. In keeping with the idea of choosing things from the garden, I turned to my own, and just happen to have some romaine lettuce, beets and carrots, making a delicious slaai.

Honestly, I had a hard time finding recipes for this tiny nation however I did find a few photos from restaurants there. Beets and carrots were in several of the slaai photos, so I am confident that you would find a salad similar to this. For the dressing, I just made a simple ginger and lemon vinaigrette, the result was a delicious little salad or slaai which is how we began our Eswatini meal.

By the way, looking at photos of the country of Eswatini makes me want to go there. They are known for having great safari’s with the elusive rhinoceros being a real draw. The country can be accessed through South Africa with it being only about a 3-hour drive from Johannesburg. Although it is often visited as a day trip, I think I would want to spend a bit more time.

Did you know that the name of this country was just changed from Swaziland to Eswatini in 2018. I guess when you are a king in an absolute monarchy, you can pretty much do what you please. If you would like to learn more about this little nation be sure to check out “Our Journey to Eswatini”. There you will also find more authentic recipes like ostrich steak, pumpkin pap and mealie bread.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

4 from 4 votes

Slaai eSwatini Salad

A simple salad with a light and refreshing dressing

Course Salad

Cuisine eSwatini

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 84kcal

Author Darlene at International Cuisine

Ingredients

1 head romaine lettuce chopped into bite size pieces
2 medium roasted beets sliced
2 carrots grated
1/2 inch ginger freshly grated
1 lemon juice of
salt and pepper to taste

Instructions

In a small bowl whisk together the lemon and grated ginger add salt and pepper to taste.
In a salad bowl, add in the all the remaining ingredients.
Pour over the dressing and toss gently and serve.

Nutrition

Somali Salad with Bizbaz (Jalapeno Dressing)

March 5, 2020 By Darlene at International Cuisine

Somali Salad is your basic simple salad made with just lettuce, tomato, onion and cucumbers, but it is served with a spicy jalapeño dressing called Bizbaz or Bisbas, that is to die for! I am in love! Not only is it quick and easy to whip up and makes an excellent salad dressing, I have put it on grilled meats too and it is awesome.

I love quick and easy recipes and this Somali salad so simple and refreshing and the dressing whips up quickly in a blender. Of course you can use any fresh ingredients you have on hand but be sure to use a red onion, otherwise you may be considered untrustworthy. They have a saying about only using red onions in Somalia to that effect. Also, the dressing can be made with any kind of chili, I loved it with jalapeño but Serrano’s or others I am sure would be just as wonderful.

Did you know that there are more camels in Somalia than anywhere else in the world? About 3/5ths of the population of Somalia is nomadic and camels play an extremely important role in that lifestyle. Have you ever been on a camel?

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes to go with your Somali Salad, like muufo and Suugo,

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

5 from 3 votes

Somali Salad with Bizbaz Dressing (Jalapeno Dressing)

A quick and easy refreshing salad with an exceptional Jalapeño dressing. In Somali, they often end their meal with the salad course like the Italians.

Course Salad

Cuisine Somali

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 210kcal

Author Darlene at International Cuisine

Ingredients

4 cups lettuce chopped
2 small tomatoes chopped
1 small red onion chopped
1 cucumber peeled and chopped

For the Bizbaz (Jalapeño Dressing)

5 Jalapeños Stem cut off
1/2 cup ranch dressing
2 cloves garlic
1 lime or lemon juice of
1/4 teaspoon salt or to taste

Instructions

In a bowl, toss the lettuce, red onion, tomatoes and cucumber together.

For the Dressing

Put all ingredients in a blender and blend until smooth, adjust seasoning as desired
Serve the dressing on the side.

Nutrition

Smoked Fish Salad (A delectable dish from the Seychelles)

September 26, 2019 By Darlene at International Cuisine

Smoked fish salad from the Seychelles is my new favorite dish. I could eat this every day. Of course in the Seychelles so many types of fish are available. Smoking is a way of preserving fish without refrigeration and is quite common. I made this dish with some smoked marlin I had, but truly any smoked fish will work beautifully.

This smoked fish salad could easily be made into a meal for lunch or dinner, but we had it as just one course of our Seychelles International Cuisine meal. The recipe will serve four as a course or 2 as a meal.

Did you know the Seychelles is a celebrity hideaway? Many like to vacation in the iconic country and enjoy stunning private islands. Prince William and Kate Middleton, now the Duchess of Cambridge spent their honeymoon at the North Island of the Seychelles. The Seychelles used to be a British colony. If you would like to learn more about this beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this smoked fish salad recipe, you will also find more authentic recipes like daube de banana and octopus curry you are sure to love.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a big plate of smoked fish salad with onions, carrots, cabbage on a bed of arugula

Print Pin

4.8 from 5 votes

Smoked Fish Salad

You will love this quick, easy and scrumptious salad from the Seychelles!

Course Salad

Cuisine Seychellois

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 333kcal

Author Darlene at International Cuisine

Ingredients

8 oz smoked fish marlin, trout, salmon, tuna etc.
1 Carrot Peeled and grated
1/2 head cabbage grated
1 red onion sliced thinly
2 cups Arugula
1 lime
2 Tablespoons olive oil
salt and pepper to taste

Instructions

On a platter put the arugula, this will be the base of the salad
In a bowl, season the grated cabbage carrots, and onion with a touch of salt and pepper.
Add in the oil
squeeze in the juice of one lime and stir, adjust as necessary to taste
Top the arugula with the cabbage, carrots and onion.
Add your shredded smoke fish on top of the cabbage
Serve with extra lime

Nutrition

Serbian Salad with cheese (Sopska Salata)

September 5, 2019 By Darlene at International Cuisine

Serbian salad called sopska salata, is a very typical salad for the entire Balkan region. This salad is light and refreshing. If you use cheese this salad is called Sopska or shopska, if you don’t it is called Srpska salata or Serbian salad.

The lightness of using sunflower oil for the dressing is nice. In Serbia this salad is typically served as a side dish, not as an appetizer. Of course, you will want to use the freshest ingredients and if they come from your own garden, even better.

Please note that I only put on a little bit of cheese for photography purposes but when making it you should pile it on. Typically you would not be able to see anything underneath the cheese when this Serbian salad is served.

Make sure to use the freshest ingredients as farm fresh is most popular in Serbia.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a bowl of Serbian salad with cucumbers, tomatoes, peppers and cheese

Print Pin

4.25 from 8 votes

Serbian Salad

A lovely salad for any occasion, light and refreshing

Course Salad

Cuisine Serbian

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 188kcal

Author Darlene at International Cuisine

Ingredients

1 large cucumber sliced
2 large tomatoes diced
1 bell pepper sliced
2 scallions or spring onions sliced
8 Tablespoons Serbian white cheese or feta crumbled
Chives for garnish
For the Dressing:
2 Tablespoons sunflower oil
2 teaspoons white wine vinegar
Salt and Pepper to taste

Instructions

Combine all the prepared vegetables into a salad bowl
Prepare the dressing by whisking the oil, vinegar salt and pepper together.
Dress the vegetables by tossing lightly with the dressing
Top the salad with the cheese
Garnish with chives

Nutrition

Senegalese Salad (Avocado and Mango Salad)

August 8, 2019 By Darlene at International Cuisine

This Senegalese salad was served alongside the main course called thieboudienne. The salad is refreshing, and light, and adds the perfect bite from the spicy main dish. The Senegalese salad is made with fresh avocados and mangoes. It also has citrus, the flesh and juice of an orange, as well as lime. It is the acid that takes the heat off the palate from the spicy thieboudienne. We loved this and will make it often.

Did you know that Senegal has a philosophy called teranga? There is not a direct translation to English but it basically means the more I have, the more I give. It is a form of hospitality that is shared by all Senegalese. If you were to make this Senegalese salad, you would always have enough for one more, to invite a guest whether stranger or friend to share it with you. It is such a neat concept that I am intrigued by. Let’s just say the world can use a lot more teranga!

Have you ever traveled to Senegal? Did you experience teranga? I would love to hear all about it in the comments below. If you would like to learn more about this beautiful country, be sure to check out “Our Journey to Senegal” There you will find more authentic recipes like ndambe, thieboudienne and Thiakry.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

4.43 from 7 votes

Senegalese Avocado and Mango Salad (Saladu Awooka Ak Mango)

This is a light and refreshing salad that is perfect to serve as a side dish with something spicy.

Course Salad

Cuisine Senegalese

Prep Time 10 minutes

Refrigeration time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 211kcal

Author Darlene at International Cuisine

Ingredients

½ cup parsley finely chopped
¼ cup peanut or canola oil
¼ cup lime juice fresh
2 Tablespoons orange juice Fresh Squeezed
1 jalapeño stemmed, seeded, and minced
salt and black pepper to taste
2 mangoes peeled, pitted, and cut into 1" cubes
2 ripe avocados pitted, peeled, and cut into 1" cubes
1 small navel orange peeled and cut into segments
2 teaspoons shredded coconut optional

Instructions

Whisk together 4 tablespoons parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl.
Add mangoes and avocados, and toss gently to combine; cover, and refrigerate for 1 hour.
To serve, transfer the Senegalese salad to a serving bowl; halve orange segments crosswise, and lay over salad.
Sprinkle with remaining parsley, and coconut if using. Serve chilled.

Nutrition

Green Fig and Salt Fish Salad

May 2, 2019 By Darlene at International Cuisine

Green fig and salt fish salad is beloved. The Islanders call green bananas figs in several Caribbean islands including all three of the Saints in the lower Antilles. Bananas are the main crop of the islands which replaced sugarcane overtime. Salt fish is salted cod that has been popular of centuries because the fish does not require refrigeration and lasts a really long time. This salad is hearty and delicious.

When you cook the bananas you cook them in the skin until they are fork tender. It is normal that the skin will turn black during this process.

I typically buy my salt fish de-boned here. If you don’t get it that way be sure you remove the bones before serving it. It truly does make it much easier to spend a few extra bucks to have it done for you. This salad reminds me somewhat of a potato salad but I love the twist with the added salt fish.

Salt fish and green figs is the national dish of St. Lucia however this is a lighter green fig and salt fish salad version. I hope you make it you will love it. Have you ever been to St. Lucia? It is a very popular honeymoon spot it the Caribbean. If you would like to learn more be sure to check out “Our Journey to the Saints“. Here you will also get more delicious and authentic Caribbean recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

3.67 from 9 votes

Green Fig and Salt Fish Salad

A lovely salad from the Caribbean Islands of the lesser Antilles. Green figs are actually green bananas which are abundant on the islands.

Course Salad

Cuisine Caribbean

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 526kcal

Author Darlene at International Cuisine

Ingredients

INGREDIENTS

½ pound salted codfish boneless
6-8 green figs aka green bananas, about 2 pounds
½ large red sweet pepper seeded and diced
2 scallions finely chopped
½ cup mayonnaise
2 cloves garlic 1 whole and 1 grated
½ small onion grated
2 sprigs parsley finely chopped (for garnish)
Salt and pepper to taste

Instructions

Wash the green figs. Cut off the top and bottom and slice skin lengthwise.
Add water to a large pot and bring to a boil.
Add one clove of garlic and the green figs.
Boil 10-20 minutes until fork tender. Please note the skin will likely turn black during cooking, this is normal.
While the green figs are boiling, rinse salted fish. In a small pot, add about 2 cups of water and salted fish. Boil for 5 minutes. Drain and repeat a second time. Drain boiled salted fish
remove skins, and dice.
Use a fork to mash one of the figs. Dice the rest into bite-sized pieces.
Flake salt fish using fingers or fork.
Dice the sweet pepper, chop the scallions and parsley. Grate one clove of garlic and onion.
In a large bowl, add chopped green figs, diced sweet peppers, chopped scallions, grated onion, grated garlic and mayo, and the salt fish. Mix well.
Add salt and freshly ground black pepper to taste.
Garnish with parsley.

Nutrition