Burmese Ginger Salad (Gin Thoke)

Ingredients

• about 113 g Fresh Ginger
• 4 cups Shredded Cabbage
• 1 large Tomato
• 2 tbsp Sesame Seeds
• 2 tbsp Sunflower Seeds
• 3 tbsp Lime Juice
• 2 tbsp Fish Sauce
• 2 tbsp Vegetable Oil
• 2 cloves Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Thinly slice or julienne the fresh ginger.
2. 2In a dry pan, toast the sesame and sunflower seeds until golden brown and fragrant. Set aside.
3. 3Chop the tomato into small pieces. Mince the garlic.
4. 4In a large bowl, combine the shredded cabbage, sliced ginger, and chopped tomato.
5. 5In a small bowl, whisk together the lime juice, fish sauce, vegetable oil, and minced garlic.
6. 6Pour the dressing over the salad and toss well to combine.
7. 7Sprinkle the toasted sesame and sunflower seeds over the salad.
8. 8Serve immediately or chill for later.

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