Back to 4 servings 4 store-bought potato samosas, about 4 large or 8 small; homemade also works 1 cup green cabbage, finely shredded 1 cup carrot, julienned; optional 0.5 cup cucumber, seedless English, diced 0.5 cup red onion, thinly sliced 0.25 cup cilantro, chopped 0.25 cup fresh mint leaves, finely sliced 0.5 cup cherry tomatoes, halved; optional 2 tablespoons lime juice, freshly squeezed 2 tablespoons fish sauce 2 tablespoons tamarind paste, fresh or canned 1 teaspoon sugar 1 clove garlic, minced 1 teaspoon chili flakes, adjust to taste salt, to taste
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1 Step 1: Cook the samosas according to the package directions, frying or baking until golden and crisp. Let them cool slightly.2 Step 2: Whisk the lime juice, fish sauce, tamarind paste, sugar, garlic and chili flakes in a small bowl until the sugar dissolves.3 Step 3: Combine the cabbage, carrot, cucumber, red onion, cilantro, mint and cherry tomatoes in a large bowl.4 Step 4: Pour about two-thirds of the dressing over the vegetables and toss to coat. Season with salt to taste.5 Step 5: Cut the samosas into bite-sized pieces, fold them in gently, and add more dressing if needed. Serve right away so the samosas stay crisp.getsaucepan.com/r/8edd0274-f93a-5f22-87cc-b24e038b7ef0
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