Crunchy Burmese Ginger Salad

Name: Crunchy Burmese Ginger Salad
Total time: 5 min
Yield: 6 servings
Cuisine: asian
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

Recipe from Naomi Duguid

Adapted by Julia Moskin

Crunchy Burmese Ginger Salad — Fred R. Conrad/The New York Times

Total Time: 5 minutes
Rating: 4(97)
Comments: Read comments

Many Burmese dishes carry the scents and flavors of neighboring India and China. In this salad, the dried shrimp of Yunnan, the part of China that borders Myanmar, mingle with crisped shallots, tangy lime and crunchy roasted peanuts for wild contrast and crunch. —Julia Moskin

Featured in: In Myanmar, True Comfort in the Food

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Ingredients

Yield:6 servings

1cup Japanese-style pickled ginger, rinsed, drained and sliced into fine shreds
½cup roasted or fried soybeans (available at Asian markets)
½cup toasted pumpkin seeds (pepitas), or use additional soybeans
½cup chopped roasted, unsalted peanuts
½cup toasted white sesame seeds, or use additional peanuts
1ripe tomato, preferably plum, seeded and sliced into thin wedges
1heaping cup shredded Napa cabbage
¼cup fried shallots (see recipe)
2tablespoons fresh lime juice, more to taste
2tablespoons powdered dried shrimp, or 1 tablespoon fish sauce
2tablespoons shallot oil (see recipe), more to taste
Salt to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.

Ratings

4 out of 5

97 user ratings

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Comments

Expat7 years ago

Japanese pickled ginger is too sweet for this. You must use finely julienned fresh young ginger which gives the salad the pungent taste it calls for. You can soak them quickly in salted cold water in advance if you like it milder. Adding thinly sliced green chilies would make it more authentic.

Morzsi7 years ago

I mentally characterized this as a cabbage salad with some ginger rather than a ginger salad with some cabbage, and didn't look closely at the ingredient quantities when I was making it. I shredded a whole head of napa cabbage and used only about a quarter cup of pickled ginger, so it was a totally different dish but still delicious.

Lindsey3 years ago

I love this recipe for a different take on cabbage salad. I put in a lot more cabbage when I make it and add the nuts and seeds when serving, so they don't get mushy.

Nelovitz1 year ago

This is a terrible salad. I am sadly disappointed in the flavor and texture.

jeno2 years ago

Love the flavors and crunch! Fed 3 of us …wish it made more! Lots of prep but worth it! Only change was that I fried some extra firm slivers of tofu (in pan I had used for frying the shallots) in lieu of the soybeans .

Lindsey3 years ago

I love this recipe for a different take on cabbage salad. I put in a lot more cabbage when I make it and add the nuts and seeds when serving, so they don't get mushy.

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