Crunchy Burmese Ginger Salad

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.

Ingredients

• 1 cup Japanese-style pickled ginger, rinsed, drained and sliced into fine shreds
• ½ cup roasted or fried soybeans (available at Asian markets)
• ½ cup toasted pumpkin seeds (pepitas), or use additional soybeans
• ½ cup chopped roasted, unsalted peanuts
• ½ 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
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    271 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 10 grams protein; 12 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

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.

5 minutes