Crunchy Burmese Ginger Salad

Name: Crunchy Burmese Ginger Salad
Total time: 5 min
Ingredients: 1 cup Japanese-style pickled ginger, rinsed, drained and sliced into fine shreds; 1/2 cup roasted or fried soybeans (available at Asian markets); 1/2 cup toasted pumpkin seeds (pepitas), or use additional soybeans; 1/2 cup chopped roasted, unsalted peanuts; 1/2 cup toasted white sesame seeds, or use additional peanuts; 1 ripe tomato, preferably plum, seeded and sliced into thin wedges; 1 heaping cup shredded Napa cabbage; 1/4 cup fried shallots ( see recipe); 2 tablespoons fresh lime juice, more to taste; 2 tablespoons powdered dried shrimp, or 1 tablespoon fish sauce; 2 tablespoons shallot oil ( see recipe), more to taste; Salt to taste

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Total: 5 minutes

Servings: 6

Author : Julia Moskin

cabbage ginger peanut

In a large bowl, combine all the ingredients except the shallot oil and salt. Toss together with your hands. Add oil and salt, mix again, and taste. Adjust the seasonings with lime juice, fish sauce, salt, and oil.

Crunchy Burmese Ginger Salad

Total: 5 minutes

Servings: 6

Author : Julia Moskin

Ingredients

Instructions

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