BURMESE GINGER SALAD
Yield
12
entrée servingsIngredients
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 VINAIGRETTE1 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 SALAD12 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 350ËšF 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.
