We made this salad adapted from thekitchn.com to go with Ginger and Honey Baby Back Ribs.  We were not able to find fried shallots, so we substituted canned fried onions.  This recipe takes about 15 minutes to prepare and will serve 6-8 people.

For the salad base:

1 pint cherry or grape tomatoes (~10 oz.), halved

1 small red onion, thinly sliced

1 Fresno, jalapeno or serrano chili (optional), seeded and chopped

2 cans of corn, drained

For the dressing and assembly:

1 medium lime

1/3 cup unsweetened canned coconut milk

3 Tbs. melted coconut oil or neutral oil, divided

1 Tbs. fish sauce

2 tsp. honey

Kosher salt to taste

6 sprigs fresh cilantro

6 sprigs fresh Thai basil, mint or a combination (I used mint)

½ cup store-bought fried shallots (or fried onions which I used)

Put half of the corn in a large skillet with 1 Tbs. of oil.  Cook over high heat, stirring occasionally until the kernels are blackened in spots.  Put the cooked kernels in a large bowl.  When the kernels are cooled, put the rest of the salad base ingredients in the bowl.

Finely grate the zest of a lime into a medium bowl.  Juice the lime into the same bowl (~2 Tbs.).  Add the coconut milk, 2 Tbs. oil, fish sauce, and honey, and season to taste with salt and pepper.  Add the dressing and the herbs to the salad base and toss gently. Check seasoning.   Serve garnished with fried shallots (or onions).