This Burmese pickled ginger and fried garlic salad is going to wow your taste buds! Fish sauce in the dressing gives it an authentic Asian flavor!
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Asian
Serves: 2 entrees or 4 sides
Ingredients
3 TBS sunflower seeds
1½ TBS sesame seeds
4 garlic cloves, minced
2 TBS canola oil
4 cups romaine lettuce, chopped
3 cups sliced green cabbage
1 cup chickpeas
6 TBS peanuts
½ cup cilantro, minced
6 slices pickled jalapeno, minced
¼ cup pickled ginger, diced
1 TBS ginger pickling liquid
½ a lime juiced (~2 TBS)
1 TBS fish sauce
¼ tsp red pepper flake
Sea salt, to taste (2 turns of a grinder on each salad)
Instructions
In a small skillet, combine the sunflower seeds and sesame seeds. Turn heat on to high and stir frequently until fragrant and toasted. Transfer seeds to a bowl.
Combine garlic and canola oil in the hot skillet. Saute until garlic is just starting to turn golden brown. Turn off heat and let it cool while you chop the veggies and prep the salad.
Divide romaine, cabbage, chickpeas, peanuts, cilantro, jalapeno, and ginger into 2 entree sized salad bowls. Top evenly with seed mixture.
Strain or scoop the garlic out of the oil. Add the fried garlic to the salad, and reserve the oil for the dressing.
To make the dressing, whisk together ginger pickling liquid, lime juice, and fish sauce into the room temperature garlic oil. Whisk to combine.
Divide the dressing among the 2 salad bowls. Sprinkle with red pepper flake and salt. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/burmese-pickled-ginger-and-fried-garlic-salad/