Best 2 Crunchy Burmese Ginger Salad Recipes

**Discover the Unique Flavors of Crunchy Burmese Ginger Salad: A Culinary Journey into Myanmar's Vibrant Cuisine**

Embark on a culinary adventure to the heart of Myanmar and savor the tantalizing Crunchy Burmese Ginger Salad, a harmonious blend of textures and flavors that will captivate your taste buds. This beloved Burmese dish, known locally as 'Thoke', is a refreshing symphony of crunchy vegetables, aromatic herbs, and a zesty ginger dressing that awakens the senses. This vibrant salad showcases Myanmar's rich culinary heritage, where fresh ingredients and bold flavors take center stage. Join us as we delve into the depths of this delectable dish, exploring its history, variations, and the secrets behind its irresistible charm. Discover the art of balancing sweet, sour, spicy, and bitter notes, and learn how to create this delightful salad in your own kitchen. Unlock the secrets of Burmese cuisine and embark on a journey of culinary exploration with our comprehensive guide to this iconic salad.

**Additional Information:**

* The article offers two variations of the Crunchy Burmese Ginger Salad: a traditional version and a vegan alternative.

* The traditional recipe includes ingredients like dried shrimp and fish sauce, while the vegan version swaps these out for plant-based options.

* The article also provides a detailed step-by-step guide to preparing both variations, ensuring a seamless cooking experience.

* Additionally, the article explores the cultural significance of the Crunchy Burmese Ginger Salad, shedding light on its role in Burmese cuisine and its popularity as a street food delicacy.

Here are our top 2 tried and tested recipes!

CRUNCHY BURMESE GINGER SALAD

Crunchy Burmese Ginger Salad image

Many Burmese dishes carry the scents and flavors of neighboring India and China. In this salad, the dried shrimp of Yunnan, the part of China that borders Myanmar, mingle with crisped shallots, tangy lime and crunchy roasted peanuts for wild contrast and crunch.

Provided by Julia Moskin

Categories weekday, salads and dressings, side dish

Time 5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup Japanese-style pickled ginger, rinsed, drained and sliced into fine shreds
1/2 cup roasted or fried soybeans (available at Asian markets)
1/2 cup toasted pumpkin seeds (pepitas), or use additional soybeans
1/2 cup chopped roasted, unsalted peanuts
1/2 cup toasted white sesame seeds, or use additional peanuts
1 ripe tomato, preferably plum, seeded and sliced into thin wedges
1 heaping cup shredded Napa cabbage
1/4 cup fried shallots (see recipe)
2 tablespoons fresh lime juice, more to taste
2 tablespoons powdered dried shrimp, or 1 tablespoon fish sauce
2 tablespoons shallot oil (see recipe), more to taste
Salt to taste

Steps:

In a large bowl, combine all the ingredients except the shallot oil and salt. Toss together with your hands. Add oil and salt, mix again, and taste. Adjust the seasonings with lime juice, fish sauce, salt, and oil.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 487 milligrams, Sugar 4 grams, TransFat 0 grams

CRUNCHY BURMESE GINGER SALAD

CRUNCHY BURMESE GINGER SALAD image

Categories Vegetable

Yield 6

Number Of Ingredients 12

Ingredients

1 cup Japanese-style pickled ginger, rinsed, drained and sliced into fine shreds
1/2 cup roasted or fried soybeans (available at Asian markets)
1/2 cup toasted pumpkin seeds (pepitas), or use additional soybeans
1/2 cup chopped roasted, unsalted peanuts
1/2 cup toasted white sesame seeds, or use additional peanuts
1 ripe tomato, preferably plum, seeded and sliced into thin wedges
1 heaping cup shredded Napa cabbage
1/4 cup fried shallots (see recipe)
2 tablespoons fresh lime juice, more to taste
2 tablespoons powdered dried shrimp, or 1 tablespoon fish sauce
2 tablespoons shallot oil (see recipe), more to taste
Salt to taste

Steps:

In a large bowl, combine all the ingredients except the shallot oil and salt. Toss together with your hands. Add oil and salt, mix again, and taste. Adjust the seasonings with lime juice, fish sauce, salt, and oil.

Tips:

To make the ginger salad dressing, use a mortar and pestle to combine the garlic, lemongrass, shallots, tamarind paste, fish sauce, lime juice, brown sugar, and red chili flakes.
If you don't have a mortar and pestle, you can use a food processor or blender to combine the ingredients for the dressing.
Be sure to use fresh ginger for the salad. The fresher the ginger, the more flavorful the salad will be.
If you can't find Burmese ginger, you can use regular ginger. Just be sure to peel it before using it.
To make the crispy shallots, heat the oil in a small saucepan over medium heat. Add the shallots and cook, stirring occasionally, until they are golden brown and crispy.
Be sure to drain the crispy shallots on paper towels before adding them to the salad.
To assemble the salad, simply combine the ginger, carrots, tomatoes, and crispy shallots in a bowl. Add the dressing and toss to coat.
Serve the salad immediately.

Conclusion:

Burmese ginger salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, this salad is sure to please everyone. So next time you are looking for a new and exciting salad to try, give Burmese ginger salad a try. You won't be disappointed!