Burmese Ginger Salad (Gyin Thoke)
A refreshing and flavorful Burmese salad with pickled ginger, shredded cabbage, and a tangy dressing, served without wheat-based soy sauce to keep it gluten-free.
Ingredients
- 1/2 cup Pickled Ginger
- 2 cups Shredded Cabbage
- 2 tablespoons Toasted Sesame Seeds
- 1/4 cup Roasted Peanuts
- 2 tablespoons Fried Garlic
- 3 tablespoons Lime Juice
- 2 tablespoons Fish Sauce
- 1 tablespoon Sesame Oil
- 2 tablespoons Coconut Flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, add the 1/2 cup Pickled Ginger, 2 cups Shredded Cabbage, 2 tablespoons Toasted Sesame Seeds, 1/4 cup Roasted Peanuts, 2 tablespoons Fried Garlic, and 2 tablespoons Coconut Flakes.
- 2In a separate small bowl, measure and whisk together the 3 tablespoons Lime Juice, 2 tablespoons Fish Sauce, and 1 tablespoon Sesame Oil until well combined. This is your dressing.
- 3Pour the prepared dressing over the ingredients in the large bowl.
- 4Toss everything together gently but thoroughly, ensuring the dressing coats all the salad components. This should take about 1 minute.
- 5Serve the Burmese Ginger Salad immediately.
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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