Burmese Ginger Salad (Gyin Thoke)
A zesty and flavorful salad featuring pickled ginger, toasted sesame seeds, and a tangy dressing, perfect as a shellfish-free snack.
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Ingredients
- 1 cup Pickled Ginger
- 1 cup Shredded Cabbage
- 2 tablespoons Toasted Sesame Seeds
- 1 tablespoon Fried Garlic
- 3 tablespoons Lime Juice
- 2 tablespoons Fish Sauce
- 1 tablespoon Peanut Oil
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the 1 cup of pickled ginger and the 1 cup of shredded cabbage.
- 2Add the 2 tablespoons of toasted sesame seeds and the 1 tablespoon of fried garlic to the bowl with the ginger and cabbage.
- 3In a separate small bowl, whisk together the 3 tablespoons of lime juice, the 2 tablespoons of fish sauce, the 1 tablespoon of peanut oil, and the 1/4 teaspoon of salt until well combined.
- 4Pour the dressing mixture over the ingredients in the medium bowl.
- 5Toss everything together gently but thoroughly until the ginger, cabbage, sesame seeds, and garlic are evenly coated with the dressing.
- 6Serve the Burmese Ginger Salad immediately.
Substitutions
Fish Sauce → Soy Sauce
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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