Ginger Salad

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.

Prep Time:
20 mins
Total Time:
20 mins
6 servings


  • 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

  • 1 ½ tablespoons toasted chickpea flour (see Tips)

  • ¼ teaspoon crushed red pepper


  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 1/2 cup canola oil in a small skillet over medium-high heat. Add 1/2 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 1/3 cup canola oil in a small skillet over medium heat. Reduce heat to low and add 1/4 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 1/4 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 Facts (per serving)

127 Calories
8g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 127
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 3g
Added Sugars 1g 2%
Protein 3g 7%
Total Fat 8g 11%
Saturated Fat 1g 5%
Vitamin A 4249IU 85%
Vitamin C 14mg 16%
Folate 93mcg 23%
Sodium 276mg 12%
Calcium 40mg 3%
Iron 1mg 6%
Magnesium 27mg 7%
Potassium 255mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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