Burmese Pickled Ginger Salad
Learn how to make a traditional Burmese Pickled Ginger Salad. Our flavourful recipe from Myanmar features crunchy fried garlic, peanuts and sunflower seeds.
Servings: 4
Calories: 182kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Salad Bowl
Ingredients
- 4 cups Romaine Lettuce thinly sliced
- 2 cups Green Cabbage shredded
- 3 tbsp Pickled Ginger chopped
- 2 tbsp Fried Garlic Chips
- 3 tbsp Fried Yellow Split Peas
- 3 tbsp Cilantro chopped
- 2 tbsp Sunflower Seeds
- 2 tbsp Roasted Peanuts chopped
- 1 Jalapeno Pepper minced
- 1 tbsp Toasted Sesame Seeds
- 1.5 tbsp Toasted Chickpea Flour
- 1.5 tbsp Canola Oil
- 2 tbsp Pickled Ginger Juice
- 2 tsp Fish Sauce
- 1/4 tsp Kosher Salt
- 1 Lime cut into wedges
Instructions
- In a salad bowl, combine the lettuce, cabbage, pickled ginger, fried garlic, split peas, cilantro, sunflower seeds, peanuts, jalapenos, and sesame seeds. Sprinkle chickpea flour over the top and drizzle with oil and pickling liquid. Add the fish sauce and salt.
- Squeeze lime wedges over top. Using your hands, mix well and serve.
Nutrition
Calories: 182kcal | Carbohydrates: 19.1g | Protein: 6.6g | Fat: 10.2g | Saturated Fat: 1.1g | Sodium: 394mg | Potassium: 418mg | Fiber: 6.3g | Sugar: 3.8g | Calcium: 67mg | Iron: 4mg
