Burmese Ginger Salad (Gin Thoke)

🛒 Ingredients

• Fresh Ginger, julienned 50 g · 40 kcal
• Green Cabbage, shredded 50 g · 13 kcal
• Tomato, diced 50 g · 9 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Roasted Peanuts 15 g · 85 kcal
• Toasted Sesame Seeds 5 g · 29 kcal
• Toasted Yellow Split Peas 15 g · 52 kcal
• Garlic, thinly sliced 10 g · 15 kcal
• Shallots, thinly sliced 10 g · 7 kcal
• Vegetable Oil 40 g · 360 kcal
• Fresh Lime Juice 15 g · 4 kcal
• Fish Sauce 10 g · 5 kcal
• Green Chili, thinly sliced 5 g · 2 kcal

👨‍🍳 Instructions

1. Prepare the aromatics: Thinly slice garlic and shallots. Heat vegetable oil in a pan over medium heat, then fry the garlic until golden brown and crispy; remove with a slotted spoon and set aside. Repeat with the shallots, frying until crispy; remove and set aside, reserving the flavored oil.
2. In a large mixing bowl, combine the julienned fresh ginger, shredded cabbage, diced tomato, chopped cilantro, roasted peanuts, toasted sesame seeds, and toasted yellow split peas. Add the fried garlic, fried shallots, and sliced green chili.
3. In a separate small bowl, whisk together the reserved flavored oil, fresh lime juice, and fish sauce to create the dressing. Taste and adjust seasoning if needed.
4. Pour the dressing over the salad ingredients and toss gently but thoroughly to ensure all components are well coated. Serve immediately and enjoy the complex flavors.