Ginger Salad

Name: Ginger Salad
Total time: 20 min
Yield: 4 servings
Cuisine: asian
Ingredients: 2/3 cup peeled julienne ginger; 2 tablespoons ground roasted peanuts; 2 tablespoons whole roasted peanuts; 2 tablespoons peanut oil; 2 teaspoons fish sauce (nam pla or nuoc mam); 1 to 2 tablespoons ground dried shrimp; 2 tablespoons toasted sesame seeds; 2 plum tomatoes, halved and thinly sliced; 1 cup very thinly sliced cabbage; 2 teaspoons toasted yellow split pea flour (see note); 2 teaspoons fried garlic slices; Serrano or other hot green chilies, chopped, for garnish

Recipe from the Strand Hotel

Adapted by Marian Burros

Total Time: 20 minutes
Rating: 4(7)
Comments: Read comments

Featured in: Burmese Salads, With the Thermostat on Cool

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Ingredients

Yield:4 servings

⅔cup peeled julienne ginger
2tablespoons ground roasted peanuts
2tablespoons whole roasted peanuts
2tablespoons peanut oil
2teaspoons fish sauce (nam pla or nuoc mam)
1 to 2tablespoons ground dried shrimp
2tablespoons toasted sesame seeds
2plum tomatoes, halved and thinly sliced
1cup very thinly sliced cabbage
2teaspoons toasted yellow split pea flour (see note)
2teaspoons fried garlic slices
Serrano or other hot green chilies, chopped, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Combine all ingredients except chilies in a large bowl. Mix well. Divide among four plates, and serve, garnished with chopped chilies.

Tip

Split pea flour is available in Indian markets. Spoon desired quantity onto aluminum foil, and bake at 350 degrees until it begins to brown, just a few minutes.