Burmese Ginger Salad

Name: Burmese Ginger Salad
Ingredients: Lime Ponzu Vinaigrette:; 1/3 cup canola oil; 2 1/2 tablespoons Kikkoman® Lime Ponzu OR Kikkoman Chili Ponzu; 2 1/2 tablespoons cup Kikkoman® Rice Vinegar; 4 teaspoons brown sugar; 2 teaspoons freshly squeezed lime juice; 3/4 teaspoon minced ginger; 1 clove garlic, minced; Salad:; 1/2 cup yellow split peas; Peanut or canola oil for frying; 1 medium shallot, very thinly sliced; Fine sea salt; 6 cups shredded Napa cabbage; 2 tablespoons julienned pickled white ginger; 1/4 cup thinly sliced red onion; 1/4 cup diced tomatoes; 2 tablespoons toasted sesame seeds; 2 tablespoons thinly sliced red or green jalapeño; 2 tablespoons thinly sliced green onion tops; 2 tablespoons soy nuts (optional); 4 lime wedges (optional)

kikkoman products used:

Ponzu Lime Rice Vinegar Ponzu Chili

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ingredients

Lime Ponzu Vinaigrette:
1/3 cup canola oil
2 1/2 tablespoons Kikkoman® Lime Ponzu OR Kikkoman Chili Ponzu
2 1/2 tablespoons cup Kikkoman® Rice Vinegar
4 teaspoons brown sugar
2 teaspoons freshly squeezed lime juice
3/4 teaspoon minced ginger
1 clove garlic, minced

Salad:
1/2 cup yellow split peas
Peanut or canola oil for frying
1 medium shallot, very thinly sliced
Fine sea salt
6 cups shredded Napa cabbage
2 tablespoons julienned pickled white ginger
1/4 cup thinly sliced red onion
1/4 cup diced tomatoes
2 tablespoons toasted sesame seeds
2 tablespoons thinly sliced red or green jalapeño
2 tablespoons thinly sliced green onion tops
2 tablespoons soy nuts (optional)
4 lime wedges (optional)

directions

Blend all vinaigrette ingredients until emulsified; store tightly covered in the refrigerator until ready to serve

Cover the split peas with 1-inch of boiling water and let soak for 1 1/2 hours. Drain well, spread on a paper towel lined baking sheet and blot to dry. Heat oil to 350˚F in a small skillet or saucepan and line another sheet pan with paper towels. Fry the peas for 3 minutes or until crispy and starting to brown. Quickly remove from oil and drain on paper towels; season with salt. (May be prepared a day ahead and stored in an airtight container.) Drop shallots into hot oil and cook just until golden brown. Remove and drain on paper towels.

Toss all of the salad ingredients together in a large bowl. Drizzle with vinaigrette just before serving and toss well to coat. Top with the fried peas and shallots and garnish with lime wedges, if desired. Makes 4 servings.

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Burmese Ginger Salad

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