Burmese Ginger Salad
A zesty and refreshing salad highlighting the sharp flavor of ginger, balanced with toasted sesame seeds and a light vinaigrette. A simple yet satisfying dairy-free lunch.
Ingredients
- 1/2 cup Fresh Ginger, julienned
- 4 cups Shredded Lettuce
- 1/4 cup Red Onion, thinly sliced
- 2 tablespoons Toasted Sesame Seeds
- 2 tablespoons Lime Juice
- 1 tablespoon Sesame Oil
- 1 tablespoon Soy Sauce
- 1 teaspoon Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large mixing bowl, combine the 4 cups of shredded lettuce, the 1/2 cup of fresh ginger (julienned), and the 1/4 cup of red onion (thinly sliced).
- 2In a separate small bowl, whisk together the 2 tablespoons of lime juice, the 1 tablespoon of sesame oil, the 1 tablespoon of soy sauce, and the 1 teaspoon of sugar until the sugar has dissolved and the mixture is well combined.
- 3Pour the dressing mixture from the small bowl evenly over the ingredients in the large mixing bowl.
- 4Gently toss the salad with tongs or clean hands for 30-60 seconds, ensuring all the lettuce, ginger, and onion are thoroughly coated with the dressing.
- 5Sprinkle the 2 tablespoons of toasted sesame seeds evenly over the top of the dressed salad, then serve the Burmese Ginger Salad immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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