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Burmese Black Sesame and Coconut Salad

Burmese Black Sesame and Coconut Salad

Eleanor Craig
This Burmese Black Sesame and Coconut Salad is a vibrant, textural celebration of Burmese cuisine, artfully balancing nuttiness, creaminess, and a hint of citrus brightness. Traditionally known as ‘Thoke’, a Burmese salad is a complex layering of flavors that relies on fresh ingredients, aromatic oils, and skillful seasoning. This version, focusing on black sesame and coconut, is rooted in the Shan State of Myanmar, where such flavors are highlighted to delight the palate with a toasty, creamy, and subtly sweet profile.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Burmese
Servings 4 bowls
Calories 255 kcal

Equipment

  • Mixing bowls
  • Skillet or frying pan
  • Mortar and pestle or spice grinder
  • Citrus Juicer
  • Chef's Knife
  • Cutting board

Ingredients
 
 

Salad Ingredients

  • 1 cup shredded fresh coconut lightly toasted for flavor
  • 2 tablespoons black sesame seeds toasted until fragrant
  • ½ cup thinly sliced shallots red shallots preferred for sweetness
  • 3 tablespoons peanuts roasted and crushed
  • ½ teaspoon chili flakes adjust to taste
  • 2 tablespoons lime juice freshly squeezed
  • 3 tablespoons peanut oil or neutral oil like grapeseed
  • ½ teaspoon fine sea salt

Optional Garnishes

  • 1 tablespoon crispy fried shallots
  • 1 tablespoon cilantro chopped

Instructions
 

  • Toast the coconut in a dry skillet over medium heat for 2–3 minutes until slightly golden and aromatic. Remove and set aside to cool.
  • In the same skillet, lightly toast the black sesame seeds over medium heat (2 minutes). Stir constantly until they release a nutty aroma. Transfer to a mortar and pestle and grind coarsely. A spice grinder can also be used.
  • Thinly slice the shallots and soak them in cold water for 10 minutes to mellow their bite. Drain and pat dry with a paper towel.
  • In a large mixing bowl, combine toasted coconut, ground sesame, sliced shallots, crushed peanuts, and chili flakes.
  • In a small bowl, whisk together lime juice, peanut oil, and sea salt until emulsified. Pour over the salad mixture and toss thoroughly until everything is evenly coated.
  • Finish with crispy shallots and chopped cilantro before serving.

Notes

  • For a nuttier flavor, add a small drizzle of toasted sesame oil.
  • Substitute coconut flakes if fresh coconut is unavailable, but ensure they’re unsweetened.
  • Add diced cucumber or shredded cabbage for additional crunch and freshness.

Nutrition

Calories: 255kcalCarbohydrates: 11gProtein: 4gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 305mgPotassium: 267mgFiber: 4gSugar: 4gVitamin A: 86IUVitamin C: 6mgCalcium: 64mgIron: 2mg
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