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.

Kate Leahy
Source: EatingWell Magazine, March/April 2018

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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

127 calories; protein 3.3g 7% DV; carbohydrates 10.5g 3% DV; exchange other carbs 0.5; dietary fiber 3.3g 13% DV; sugars 3.3g; fat 8.4g 13% DV; saturated fat 0.9g 4% DV; cholesterolmg; vitamin a iu 4248.6IU 85% DV; vitamin c 14.4mg 24% DV; folate 92.5mcg 23% DV; calcium 40.3mg 4% DV; iron 1mg 6% DV; magnesium 27.3mg 10% DV; potassium 254.8mg 7% DV; sodium 276.1mg 11% DV; added sugar 1g.