• burmese-salad_930x523

  • Burmese Ginger Salad

    Ingredients

    Yield: 12 entrée servings

    • Ingredients
      Amount
    • Yellow split peas 
      2 cups
    • Peanut oil
      As needed for frying
    • Green onions, sliced
      4 cups
    • Fine sea salt 
      To taste

    For the Lime Ponzu Vinaigrette

    • Ingredients
      Amount
    • Canola oil
      1 cup
    • Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce
      ½ cup
    • Kikkoman Rice Vinegar
      ½ cup
    • Water 
      ½ cup
    • Brown sugar
      ¼ cup
    • Lime juice, freshly squeezed
      2 tablespoons
    • Ginger, minced
      1 teaspoon

    For the Salad

    • Ingredients
      Amount
    • Napa cabbage, shredded
      12 cups
    • Pickled white ginger, julienned
      1 cup
    • Soy nuts
      ½ cup
    • Toasted sesame seeds
      ½ cup
    • Red and green jalapeño, thinly sliced
      ½ cup
    • Red onion, thinly sliced
      ½ cup
    • Scallion threads
      ½ cup
    • Tomatoes, diced
      ½ cup
    • Dried shrimp powder
      ½ cup
    • Crispy shallots
      ½ cup
    • Lime wedges, optional
      To garnish

    Method

    1. Cover the split peas with 1-inch of water and let soak for 1 hour. Drain well, spread on a paper towel lined sheet pan, and blot to dry. Heat the oil to 350˚F in a deep-fryer or wide deep pot and line another sheet pan with paper towels. Fry the peas until crispy, 4 to 5 minutes, drain briefly on the paper towels, and sprinkle with salt. The peas can be made a day ahead and stored in an airtight container.
    2. Blend all of the vinaigrette ingredients in a nonreactive container with an immersion blender until emulsified.
    3. To serve: Toss all of the salad ingredients together in a large bowl and divide between individual bowls or arrange on a large platter. Just before serving, drizzle with the vinaigrette and top with the fried peas. Garnish with lime wedge(s), if using.
     Ingredients available at Asian grocery stores and through specialty food distributors.