Burmese Ginger Crunchy Salad
Servings: 0
Ingredients
- 1 tbsp thinly sliced ginger soaked overnight in lime juice
- 3 cup finely shredded napa cabbage
- 1 tbsp lightly toasted chickpea/gram flour
- ½ cup soaked overnight and dried chickpeas
- ½ cup soaked overnight and dried yellow lentils ( I used Chana lentil or split chickpea lentil in English)
- 3 cloves slivered garlic
- 2 tbsp sesame seeds
- peanut oil
Dressing
- ¼ cup soy sauce
- ¼ rice vinegar
- Dash of rice wine/ honey optional
Garnish:
- fresh cilantro,green onions, lime juice, red pepper flakes, crushed peanuts
Instructions
- Fry the chickpeas and lentils for about 6/7 minutes in peanut oil until golden brown.
- Lightly fry the garlic and sesame seeds
- Toss the shredded cabbage, the fried items, chickpea flour, and the dressing! Garnish with your items of choice.
- This salad tastes better chilled, so Refrigerate for an hour/ add some more dressing per taste and serve!