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Burmese Ginger Salad

Burmese Ginger Salad is for ginger lovers: bright, crunchy, fresh and healthy.

The Sauce: Burmese Vinaigrette – A mix of Fish sauce for umami plus peanut oil and fresh lime juice with a dash of minced Thai chilies, this bright vinaigrette enlivens fresh shredded ginger and cabbage.

‘Great Sauces Transform Good Food into Gourmet’ 

”To Siam”

Audrey is writing a book called “To Siam”. Daily discussions center around or migrate to Asia and Asians. Elam Luddington, her star character, landed in Calcutta and eventually made his way to Bankok via Burma. Is this why I keep Burmese cuisine dancing in my head? Or could it by my trip to Bangkok a three decades ago? Still, could it be Asia’s magnetism on my family? All of us lived there as a family for 5 1/2 years and since then three of my four children lived there for anywhere from 1 1/2 to 3 years.

Asian cuisine has captured our palates ever since the early eighty’s. I’m drawn to Burmese and Thai palettes. This has deep umami and crunch combined with fresh shredded ginger and vegetables. It’s unsurpassable. No more bland, textureless health food for me. Toss at the table and splash on a dash of dressing for an easy, absolutely amazing Burmese salad. It’s an Asian slaw!

Recipe: Burmese Ginger Salad

Active Time: 15 Minutes | Total Time: 15 Minutes | Yield: 6-8 Servings

4 cups shredded cabbage
2 shredded carrots
2 green onions, whites and tops, sliced diagonally
2 Tbsp finely sliced ginger
5 Tbsp peanut oil, divided
3 Tbsp finely sliced garlic
3 Tbsp dry yellow peas, reconstituted (see Notes)
3 Tbsp finely sliced garlic
2 Tbsp fish sauce
4 Tbsp fresh lime juice
1 Tbsp sugar
1/2 tsp finely diced Thai chilies

Special Equipment – open large bowl, small bowl

1 Arrange cabbage in the bottom of an open large bowl and arrange carrots, green onions and ginger on top.

2 Heat 2 tablespoons of peanut oil on medium heat in a medium sauté pan. Add the split peas and toss until crispy, about 3-4 minutes. Remove to a paper towel-lined plate. Place the garlic in the hot oil and sauté until the garlic is golden, taking care not to burn. This can happen fast so keep a close eye on this step. Place on the same plate with the split peas. Set aside.

3 For the vinaigrette, combine the remaining peanut oil, fish sauce, lime juice, sugar and Thai chilies in a small bowl and stir until mixed well and sugar is dissolved.

4 Arrange the split peas and garlic on the top of the salad. Toss the salad at the table. Add the dressing to the bowl of salad and toss again.

Soak yellow peas for 4 hours or over night in 1 cup

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of water, then drain and pat dry.

For a medium to spicy salad, increase the amount of Thai Chilies.

Dress this salad individually by passing the salad and vinaigrette separately.

Serve as a side salad or vegetarian main dish salad.

Dish Designer

  • Exchange yellow split peas for chopped peanuts.
  • Exchange peanut for canola oil.
  • Exchange fresh lime juice for rice vinegar, either seasoned or unseasoned.

Inspiration – Helen Horton
Cook with Sauces
Burmese Ginger Salad
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: November 30, 2014

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