Burmese Ginger Salad (Gyin Thoke)
A refreshing and flavorful Burmese salad featuring fermented tea leaves, shredded ginger, peanuts, sesame seeds, and a tangy dressing. Perfect as a light lunch.
Ingredients
- 1/4 cup Fermented Tea Leaves (Lahpet)
- 1/2 cup Shredded Ginger
- 1 cup Shredded Cabbage
- 1 cup Sliced Tomatoes
- 2 tablespoons Fried Garlic
- 1/4 cup Roasted Peanuts
- 1 tablespoon Sesame Seeds
- 2 tablespoons Fish Sauce
- 2 tablespoons Lime Juice
- 1 tablespoon Peanut Oil
- 1 teaspoon Gluten-Free Soy Sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 1/4 cup Fermented Tea Leaves (Lahpet), the 1/2 cup Shredded Ginger, the 1 cup Shredded Cabbage, and the 1 cup Sliced Tomatoes.
- 2Add the 2 tablespoons Fried Garlic to the bowl with the tea leaves, ginger, cabbage, and tomatoes.
- 3Measure the 1/4 cup Roasted Peanuts and the 1 tablespoon Sesame Seeds into a separate small bowl.
- 4In another separate small bowl, whisk together the 2 tablespoons Fish Sauce, the 2 tablespoons Lime Juice, the 1 tablespoon Peanut Oil, and the 1 teaspoon Gluten-Free Soy Sauce until well combined. This is your dressing.
- 5Pour the prepared dressing over the ingredients in the large bowl.
- 6Add the contents of the small bowl (the 1/4 cup Roasted Peanuts and 1 tablespoon Sesame Seeds) to the large bowl.
- 7Toss everything together gently but thoroughly to ensure all ingredients are evenly coated with the dressing. This should take about 1-2 minutes.
- 8Serve the Burmese Ginger Salad immediately.
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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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