Ginger Salad

Ingredients

• ⅔ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    168 calories; 13 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 244 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

• 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.

20 minutes