Keto Burmese Ginger Salad (Gyin Thoke) with Macadamia Nuts
A vibrant and flavorful keto ginger salad featuring pickled ginger, shredded coconut, macadamia nuts and sesame seeds, perfect as a light lunch.
Ingredients
- 1 cup Pickled Ginger
- 1/2 cup Shredded Coconut (unsweetened)
- 1/2 cup Macadamia Nuts
- 2 tbsp Sesame Seeds
- 1 medium Tomato
- 8 leaves Lettuce Leaves
- 2 tbsp Fish Sauce
- 3 tbsp Lime Juice
- 1 tbsp Avocado Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Thinly slice the 1 cup of pickled ginger into pieces about 0.3175 cm thick.
- 2Place a dry 20.32 cm skillet over medium heat (176.7°C / 175°C). Add the 1/2 cup shredded coconut and 2 tablespoons sesame seeds. Toast for 2-4 minutes, stirring often, until they smell nutty and are lightly golden brown. Immediately remove from the skillet to a bowl to stop the cooking.
- 3Chop the 1/2 cup macadamia nuts into pieces roughly 0.635 cm in size. Dice the 1 medium tomato into small cubes, about 0.635 cm.
- 4In a large bowl, combine the sliced pickled ginger, the toasted 1/2 cup shredded coconut, the chopped 1/2 cup macadamia nuts, the diced tomato, and the toasted 2 tablespoons sesame seeds.
- 5In a small bowl, whisk together the 2 tablespoons fish sauce, 3 tablespoons lime juice, and 1 tablespoon avocado oil until well combined.
- 6Pour the dressing over the ingredients in the large bowl. Toss everything gently to coat evenly.
- 7Arrange the 8 lettuce leaves on a plate to form cups. Spoon the salad mixture into the lettuce cups and serve 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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