Burmese Easy

Ginger Salad

Name: Ginger Salad
Prep time: PT20MINUTES
Total time: PT20MINUTES
Yield: 4 servings
Cuisine: Burmese
Ingredients: 4 cups romaine lettuce (thinly sliced); 1 1/2 cups shredded cabbage; 3 heaping tablespoons pickled ginger (thinly sliced and chopped); 2 tablespoons fried garlic chips; 3 tablespoons fried yellow split peas; 3 tablespoons cilantro (coarsely chopped); 2 tablespoons sunflower seeds; 2 tablespoons toasted peanuts (coarsely chopped); 2 tablespoons jalapeños (minced); 1 tablespoon toasted sesame seeds; 1 1/2 tablespoons toasted chickpea flour; 1 1/2 tablespoons onion frying oil; 2 tablespoons ginger pickling liquid; 1/4 teaspoon salt (use more to replace fish sauce for vegetarian version); 1 piece lime (cut into wedges)

A Crunchy and Refreshing Palate Cleanser

VegetarianSaladCrunchy

— (0 ratings)

⏱️ 20 minutes Total Time

🍽️ 4 Serves

180 Calories

5g Protein

12g Carbs

13g Fat

Ingredients

Serves

Why This Recipe Works

Known as Gin Thoke, this salad uses pickled ginger to provide a sharp, refreshing counterpoint to rich main dishes. It is a masterpiece of texture, combining soft greens with crunchy seeds, legumes, and fried garlic.

Instructions

In a large mixing bowl, toss together the lettuce, cabbage, ginger, garlic, split peas, cilantro, seeds, nuts, and chiles.

Evenly dust the toasted chickpea flour over the salad—it acts as a thickener to help the dressing cling to the ingredients.

Drizzle the oil and pickling liquid over the top. Season with salt, omitting the fish sauce to keep the recipe vegetarian.

Squeeze fresh lime juice over the bowl and use your hands to mix thoroughly, ensuring every leaf is lightly coated and the textures are evenly distributed.

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Storage: Refrigerate for up to 2 days.