Lasary is a must if you are serving a Malagasy main course, as it provides acidity and texture that help balance the heavy, braised meat. It can be made only from tomatoes and onions, or from other blanched vegetables.
This recipe combines sweet carrots and crunchy green beans. It is important not to blanch the vegetables for too long so that they remain crunchy.
Bring salted water to a boil in a pot. Add the chopped carrots and blanch for 3 minutes. Then add the green beans and blanch together for another 2 minutes. The vegetables should remain slightly crunchy.
Immediately strain the vegetables and rinse them with cold water to stop the cooking process and preserve their colour and texture.
In a small bowl, mix the vinegar, oil, sugar, salt, and black pepper. Whisk until the sugar and salt dissolve. If using chili, add it now.
Place the blanched vegetables, sliced red onion (and optional chili) in a larger bowl.
Pour the dressing over, mix thoroughly, and let marinate at room temperature or in the refrigerator for at least 15 minutes for the flavours to combine.
Serve the Lasary chilled as a refreshing side dish to any rice meal (Vary) and rich meat stews.