Rich Dominican Tostones y Salami with Pickled Onion Slaw

Name: Rich Dominican Tostones y Salami with Pickled Onion Slaw
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Snack
Ingredients: 2 large green plantains; Vegetable oil; Salt; 8 slices Dominican salami; 1 tbsp vegetable oil; 1 large red onion; 1 cup white vinegar; 1 tbsp sugar; 1 tsp salt; 1/4 tsp black pepper; Fresh cilantro; 1/2 cup mayonnaise; 2 tbsp ketchup; 1 tsp lime juice

Crispy plantains paired with savory salami and tangy slaw

Delight in this traditional Dominican snack featuring perfectly fried tostones and delicious salami, complemented by a refreshing pickled onion slaw.

1 h
4
Easy

Ingredients

For the Tostones

2 large green plantains

Vegetable oil

for frying

Salt

to taste

For the Salami

8 slices Dominican salami

1 tbsp vegetable oil

For the Pickled Onion Slaw

1 large red onion

thinly sliced

1 cup white vinegar

1 tbsp sugar

1 tsp salt

1/4 tsp black pepper

Fresh cilantro

chopped

For the Sauce

1/2 cup mayonnaise

2 tbsp ketchup

1 tsp lime juice

Preparation

Preparing the Tostones

Peel and slice plantains

Peel the plantains and cut them into 1-inch thick slices.

Heat oil

Heat vegetable oil in a large pan over medium heat.

Fry plantains

Fry the plantain slices for 3-4 minutes until they turn golden. Remove and pat dry.

For extra crispy tostones, fry them twice at different temperatures.

Preparing the Salami

Heat oil

In a separate pan, heat the oil over medium heat.

Cook salami

Add the salami slices and cook until browned on both sides.

Drain salami

Remove from the pan and let drain on a paper towel.

Cooking Process

Fry tostones again

Press the fried plantains to flatten, then refry until crispy.

Make pickled onion slaw

In a bowl, combine sliced onions with vinegar, sugar, salt, and pepper. Let sit for at least 30 minutes.

Craft the dipping sauce

Mix mayonnaise, ketchup, and lime juice until smooth.

Plating & Serving