Burmese Ginger Salad (Gyin Thoke)

Ingredients

• 1/2 cup Fermented Tea Leaves (Lahpet)
• 2 cups Shredded Cabbage
• 1 cup Sliced Tomatoes
• 1/4 cup Fried Garlic
• 1/4 cup Roasted Peanuts
• 2 tablespoons Toasted Sesame Seeds
• 2 tablespoons Sliced Ginger
• 1 tablespoon Fish Sauce
• 2 tablespoons Lime Juice
• 1 tablespoon Vegetable Oil
• 1-2 Green Chilies

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

Instructions

1. 1In a large mixing bowl, add the 2 cups of shredded cabbage, 1 cup of sliced tomatoes, 1/4 cup of fried garlic, 1/4 cup of roasted peanuts, 2 tablespoons of toasted sesame seeds, and 2 tablespoons of sliced ginger.
2. 2In a small bowl, combine the 1 tablespoon of fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of vegetable oil. Whisk these ingredients together until they are well mixed.
3. 3Pour the dressing from the small bowl over the ingredients in the large mixing bowl. Use tongs or two large spoons to gently toss the salad until all the ingredients are evenly coated with the dressing.
4. 4Just before you are ready to serve the salad, add the 1/2 cup of fermented tea leaves to the large mixing bowl. Gently mix them into the salad until they are evenly distributed.
5. 5Garnish the salad with the 1-2 sliced green chilies, distributing them over the top of the salad for a final touch.

Substitutions

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