Part To Full Sun
8 - 12"
10 - 11
This cilantro plant adds a lovely flavor to all Asian dishes and can be used in place of standard cilantro or mint in most Vietnamese recipes.
Vietnamese Cilantro Salad
1 c. tomatoes, peeled, seeded and coarsely chopped
3 tomatillos, peeled and coarsely chopped
1/3 c. Vidalia or red onion, coarsely chopped
3 tbsp. Far East cilantro, finely chopped
1/2 c. cucumber, peeled, seeded, and coarsely chopped
2 tbsp. white wine vinegar
1 tsp. brown sugar
freshly ground salt & pepper to taste
Toss all ingredients in a non-metallic bowl. Cover and refrigerate overnight or up to 36 hours. Serve with chips.