Lemon Grass Salad

• 1 tablespoon tamarind paste
• 2 tablespoons kaffir lime juice
• 1 tablespoon palm sugar
• 1/2 cup very thinly sliced shallots
• 1/2 cup very thinly sliced ginger
• 1/2 cup very thinly sliced lemon grass
• 1/2 cup green onions
• 1 tablespoon or more nam pla (fish sauce)
• 2 kaffir lime leaves, very thinly shredded

1. Mix tamarind paste with 1/2 cup hot water.
2. Set aside 2 tablespoons; reserve remainder for another recipe.
3. Combine tamarind water in a bowl with all remaining ingredients.
4. Taste, and add more fish sauce if you prefer a saltier flavor.
5. Serve over grilled fish, shrimp, octopus, beef, pork or chicken.
6. Or mix with cooked flaked fish or pork.

tamarind paste, lime juice, palm sugar, very, very, very, green onions, fish sauce, lime

Taken from cooking.nytimes.com/recipes/1818 (may not work)