Burmese Ginger Salad (Gin Thoke)
A vibrant and refreshing Burmese salad with shredded ginger, cabbage, and toasted sesame seeds. This salad features a tangy dressing and is a delightful blend of textures and flavors. Safe for nut allergies.
Ingredients
- 4 oz 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
Instructions
- 1Thinly slice or julienne the fresh ginger.
- 2In a dry pan, toast the sesame and sunflower seeds until golden brown and fragrant. Set aside.
- 3Chop the tomato into small pieces. Mince the garlic.
- 4In a large bowl, combine the shredded cabbage, sliced ginger, and chopped tomato.
- 5In a small bowl, whisk together the lime juice, fish sauce, vegetable oil, and minced garlic.
- 6Pour the dressing over the salad and toss well to combine.
- 7Sprinkle the toasted sesame and sunflower seeds over the salad.
- 8Serve immediately or chill for later.
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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