Burmese Ginger Salad with Fried Garlic

Ingredients

• 1 cup Young Ginger
• 1/2 cup Fried Garlic
• 1/4 cup Sesame Seeds
• 1/4 cup Sunflower Seeds
• 1/4 cup Shredded Coconut
• 2 tablespoons Lime Juice
• 1 tablespoon Fish Sauce
• 1 tablespoon Sesame Oil
• 4 cups Romaine Lettuce

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

Instructions

1. 1Prepare the 1 cup of young ginger by thinly slicing it. If the ginger feels tough, place it in boiling water for 1 minute, then immediately transfer it to ice water to stop the cooking. After this, drain the ginger very well.
2. 2In a large bowl, combine the prepared 1 cup of young ginger slices, the 1/2 cup of fried garlic, the 1/4 cup of sesame seeds, the 1/4 cup of sunflower seeds, and the 1/4 cup of shredded coconut.
3. 3Add the 2 tablespoons of lime juice, the 1 tablespoon of fish sauce, and the 1 tablespoon of sesame oil to the bowl with the ginger and seeds mixture.
4. 4Gently toss all the ingredients in the bowl together until everything is evenly mixed and coated.
5. 5Arrange the 4 cups of romaine lettuce on a serving platter or individual plates. Spoon the ginger and garlic mixture over the top of the lettuce.

Substitutions

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