Burmese Pickled Ginger Salad
This vibrant Burmese Pickled Ginger Salad, also known as Gin Thoke, is a celebration of contrasts. Inspired by the rich culinary history of Myanmar, this salad harmoniously balances the spiciness of pickled ginger with the freshness of assorted vegetables and the crunch of toasted nuts. A perfect appetizer or side dish, it excites the palate and offers a glimpse into Burmese cuisine's penchant for bold, bright flavors.
Ingredients
- 200 grams pickled ginger thinly sliced
- 1 cup cabbage thinly sliced, preferably napa or savoy
- 1 cup fresh cilantro chopped
- 1 cup bean sprouts
- 2 units green chili thinly sliced, optional for heat
- 1 tablespoon sesame seeds toasted
- 3 tablespoons peanuts toasted and roughly chopped
- 1 teaspoon salt or to taste
- 2 tablespoons lime juice freshly squeezed
Instructions
- Toast the sesame seeds and peanuts in a dry pan over medium heat for about 3-4 minutes or until golden brown. Let them cool slightly.
- In a large bowl, combine the thinly sliced pickled ginger, cabbage, cilantro, and bean sprouts. Toss to mix.
- Add the toasted sesame seeds, chopped peanuts, and sliced green chili to the salad and mix well.
- Season with salt and drizzle with fresh lime juice. Toss to ensure all ingredients are well coated.
- Taste and adjust seasoning if necessary, keeping the balance of tart and savory flavors.
Notes
For a less spicy version, the green chili can be omitted. Adding a dash of fish sauce can provide a deeper umami taste if desired.
Nutrition
Calories: 109kcalCarbohydrates: 14gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 598mgPotassium: 371mgFiber: 3gSugar: 3gVitamin A: 296IUVitamin C: 16mgCalcium: 50mgIron: 1mg
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