A plate of mixed vegetable salad with shredded cabbage, red onion, chili slices, and peanuts, garnished with a lime wedge.

Recipes /

Burmese Ginger Salad

Serves Yield: 12 Entrée Servings

Ingredients

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

Salad
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

Directions

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.

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