Burmese Ginger Salad


1 thumb ginger, peeled and sliced in tiny matchsticks
1/4 cup lemon or lime juice
3 cups finely shredded Napa cabbage
2 Tbs. chickpea flour, toasted in a dry skillet (I used a chickpea/fava blend I found at Whole Foods)

For frying:
1/2 cup dried chickpeas, soaked overnight in water, or canned chickpeas, drained
1/2 cup dried lentils, soaked overnight in water, or canned lentils, drained 3 cloves garlic, slivered
1/4 cup sesame seeds
1/3 cup peanut oil

Fish sauce Garnish:  cilantro,
crushed peanuts, green onion, lime slices, lemon slices,  red pepper flakes


Soak the ginger in lemon or lime juice, and soak the dried chickpeas and lentils in water overnight. Be sure that ginger is sliced super thin and fine.

The next morning, squeeze out the ginger. Fry the chickpeas and lentils in peanut oil until golden brown, about five minutes. Add the garlic slivers and cook until golden brown (about 1 minute). Finally, toss on the sesame seeds and fry for just 1 minute. If you’d like things more or less crispy, adjust the cooking time.

Begin shredding the cabbage. I only needed 1/3 of a small Napa cabbage for this salad. If you have some chickpea flour, toast it in a dry skillet. It’ll turn chestnut brown after a few minutes; stir continually to keep the flour from burning.

Next, add the cabbage, the fried lentil mixture (be sure to scrape in all that good peanut oil), and toasted chickpea flour to a large bowl. Splash on a good douse of fish sauce.

Traditionally, you would toss this salad with your hands, which is a really great way to be sure it gets mixed thoroughly. Garnish with green onion, crushed peanuts, lemon and lime slices (which your guests should liberally squeeze all over their salad), and cilantro.  Or, for a fun dinner experience, let everyone garnish their own salads with whatever they’d like.


NOTE: You can find chickpea/garbanzo bean flour at your natural grocery store, near the specialty flours. Although you might not find pure chickpea flour, you can also use a blend of chickpea/garbanzo and fava bean flour.


Notes and Instructions