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
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
- 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.
- Blend all of the vinaigrette ingredients in a nonreactive container with an immersion blender until emulsified.
- 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.