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Burmese Ginger Salad

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Yield: 12 Entrée Servings

kikkoman products used:


2 cups yellow split peas
Peanut oil, for frying
Fine sea salt


Lime Ponzu Vinaigrette
1 cup canola oil
1/2 cup Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce
1/2 cup Kikkoman Rice Vinegar
1/2 cup water
1/4 cup brown sugar
2 tablespoons freshly squeezed lime juice
2 teaspoons minced ginger
1 teaspoon minced garlic


12 cups shredded Napa cabbage
1 cup julienned pickled white ginger *
1/2 cup soy nuts *
1/2 cup toasted sesame seeds
1/2 cup thinly sliced red and green jalapeño
1/2 cup thinly sliced red onion
1/2 cup scallion threads
1/2 cup diced tomatoes
1/2 cup dried shrimp powder *
1/2 cup crispy shallots *


Lime wedges, optional


Cover the split peas with 1-inch of water and let soak for 1 hour. Drain well, spread on a paper towel lined sheet pan, and blot to dry. Heat the oil to 350˚F in a deep-fryer or wide deep pot and line another sheet pan with paper towels. Fry the peas until crispy, 4 to 5 minutes, drain briefly on the paper towels, and sprinkle with salt. The peas can be made a day ahead and stored in an airtight container.


Blend all of the vinaigrette ingredients in a nonreactive container with an immersion blender until emulsified. 


To serve: Toss all of the salad ingredients together in a large bowl and divide between individual bowls or arrange on a large platter.  Just before serving, drizzle with the vinaigrette and top with the fried peas. Garnish with lime wedge(s), if using.


*Ingredients available at Asian grocery stores and through specialty food distributors.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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