Love is in my Tummy

Plant-based flavor

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Burmese Ginger Salad

Created by on March 15, 2018

  • Prep Time:5m
  • Cook Time:40m
  • Total Time:45m
  • Serves: 2
  • Yield: About 5 cups of salad

Ingredients

Pickled Ginger

  • 2 inches of ginger, peeled and sliced julienne
  • 1/2 lime, juiced
  • 1/2 tsp. salt

For the Salad

  • 3 c iceberg lettuce, shredded
  • 1 roma tomato, de-seeded and chopped
  • 1/3 c cucumber, de-seeded and chopped
  • 1/4 c crispy baked lentils (link in post)
  • 1/4 c crispy baked chickpeas (link in post)
  • 1 tsp. fried onions
  • 1 tsp. fried garlic
  • pickled ginger*
  • 1 tbsp. roasted peanuts, crushed coarsely
  • a dash of lime juice
  • 1/4 tsp. chilli oil
  • 1/4 tsp. fried red chilli flakes (or to taste)
  • Salt, to taste
  • fresh cilantro, to garnish

Instructions

Pickling the ginger

  1. Combine the ginger, lime juice and salt in a clean, sterile container with a lid. Make sure the container is small enough that most of the ginger is submerged in the lime juice.
  2. Cover and refrigerate overnight (at least).

Assemble the salad

  1. Layer all the ingredients in a serving bowl in this order: Lettuce, tomato, cucumber, crispy lentils, crispy chickpeas, fried onion, fried garlic, pickled ginger, fried ginger, peanuts and red chilli flakes.
  2. Just before serving, freshly squeeze lime juice, drizzle chilli oil, and garnish with cilantro. Season with salt as needed.
  3. Toss everything until combined and enjoy!