Asian Plum and Ginger Salsa with Thai Basil


This is a guest post by Susan Russo of Food Blogga from her days with Fit Fare.

Though this salsa is delicious either raw or cooked, I prefer slightly cooking the plums and onions for a richer, more caramelized flavor. Also, the addition of spicy fresh Thai basil (pictured here) makes this salsa extra special.

Thai Basil

Asian Plum and Ginger Salsa with Thai Basil

2 tsp sesame oil, divided
1 Thai chile, finely chopped, with some seeds
1 tsp fresh grated ginger
1 tsp plain rice vinegar
1 tsp water
1 tsp brown sugar
2 green onions, thinly sliced
2 medium dark red or black plums, cut in thick slices (red plums are slightly more tart than sweeter black plums)
4-5 Thai basil leaves, thinly sliced (or regular basil, if unavailable)
Salt, to taste

In a small bowl, whisk together 1 tsp sesame oil, Thai chile, ginger, rice vinegar, water, and brown sugar. Set aside.
In a medium sized skillet over medium heat, add 1 tsp sesame oil. Add green onions, and sauté 1 minute. Add sliced plums, and sauté 1-2 minutes. Add the ginger sauce to the pan, and heat through 2-3 minutes, or until plums become slightly caramelized. Remove from heat, and place in a bowl. Add Thai basil, and season with salt. Toss gently until well combined. Allow to rest for at least 45 min-1 hr. so the flavors will mingle.

Serving suggestion: This pairs beautifully with grilled tofu, shrimp, or white fish served atop steamed basmati rice or Asian rice noodles.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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