Ginger Salad

Ginger Salad

0 Reviews
From: EatingWell Magazine, March/April 2018

Ginger salad is nearly as popular as tea-leaf salad in Myanmar and is just as crunchy. This version uses purchased pickled ginger; i.e., the same ginger on your sushi tray. This healthy salad recipe also has the nontraditional addition of romaine lettuce, which gives it a lighter bite.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons fried shallot oil (see Tips) or canola oil
  • ¼ cup thinly sliced pickled ginger plus 1 tablespoon pickling liquid
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce (see Tips)
  • 6 cups sliced romaine or Little Gem lettuce
  • 2 cups shredded green cabbage
  • ¼ jalapeño pepper, seeded and minced
  • 3 tablespoons fried garlic (see Tips)
  • 2 tablespoons chopped roasted peanuts
  • 2 tablespoons toasted sunflower seeds
  • 1 tablespoon toasted sesame seeds
  • ½ cup fresh cilantro
  • 1½ tablespoons toasted chickpea flour (see Tips)
  • ¼ teaspoon crushed red pepper

Preparation

  • Prep

  • Ready In

  1. Whisk oil, pickling liquid, lime juice and fish sauce in a large bowl. Add pickled ginger, lettuce, cabbage, jalapeño, garlic, peanuts, sunflower seeds and sesame seeds; mix to combine. Transfer to a serving platter or bowl and sprinkle with cilantro, chickpea flour and crushed red pepper.
  • Tips: To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat ½ cup canola oil in a small skillet over medium-high heat. Add ½ cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.
  • Made from salted fermented fish, fish sauce is a pungent, funky condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
  • To prepare Fried Garlic & Fried Garlic Oil: Place a fine-mesh strainer over a heatproof bowl. Heat ⅓ cup canola oil in a small skillet over medium heat. Reduce heat to low and add ¼ cup sliced garlic; cook, stirring frequently, until the garlic is golden brown, about 4 minutes. Pour the garlic and oil through the strainer. Transfer the garlic to a paper-towel-lined plate. Reserve the oil to use on salads. Store fried garlic airtight in a cool dark place for up to 1 month; refrigerate the oil for up to 2 months.
  • To prepare Toasted Chickpea Flour: Toast ¼ cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl and let cool. Store airtight in a cool dark place for up to 2 months. (Made from ground dried chickpeas, chickpea flour is used in Burmese salads. Look for it at supermarkets in the natural-foods or gluten-free section. Store airtight in the freezer.)

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 127 calories; 8 g fat(1 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 92 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 4,249 IU vitamin A; 14 mg vitamin C; 40 mg calcium; 1 mg iron; 276 mg sodium; 255 mg potassium
  • Nutrition Bonus: Vitamin A (85% daily value), Folate (23% dv), Vitamin C (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ fat

Reviews 0