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Burmese Ginger Salad

BURMESE GINGER SALAD

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Yield

12

entrée servings

Ingredients

  • 2 cups Yellow split peas 2 cups

  • As needed for frying Peanut oil

  • 4 cups Green onions, sliced

  • To taste Fine sea salt


  • FOR THE LIME PONZU VINAIGRETTE
  • 1 cup Canola oil

  • ½ cup Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce

  • ½ cup Kikkoman Rice Vinegar

  • ½ cup Water

  • ¼ cup Brown sugar

  • 2 tablespoons Lime juice, freshly squeezed

  • 1 teaspoon Ginger, minced


  • FOR THE SALAD
  • 12 cups Napa cabbage, shredded

  • 1 cup Pickled white ginger, julienned

  • ½ 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

  • To garnish Lime wedges, optional

Directions

  • 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.

Notes

  • Ingredients available at Asian grocery stores and through specialty food distributors.

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