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.
20m prep + 5m cook4 servingsSafety: 94/100
Contains peanutContains fishContains sesameSHELLFISH-free
200 cal|5g protein|15g carbs|14g fat|4g fiber
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
Instructions
- 1Combine the pickled ginger and shredded cabbage in a bowl.
- 2Add the toasted sesame seeds and fried garlic.
- 3In a separate bowl, whisk together the lime juice, soy sauce (or fish sauce substitute) and peanut oil, and salt.
- 4Pour the dressing over the ginger and cabbage mixture and toss well.
- 5Serve immediately.
Substitutions
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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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