Ginger salad is nearly as popular as tea-leaf salad in Myanmar and is just as crunchy.
This version uses purchased pickled ginger; i.e., the same ginger on your sushi tray.
This healthy salad recipe also has the nontraditional addition of romaine lettuce, which gives it a lighter bite.
Transfer to a serving platter or bowl and sprinkle with cilantro, chickpea flour and crushed red pepper.
Heat 1/2 cup canola oil in a small skillet over medium-high heat.
Pour the shallots and oil through the strainer.
Transfer the shallots to a paper-towel-lined plate.
Reserve the oil, if desired.
Thai Kitchen is a widely available brand that is lower in sodium.
To prepare Fried Garlic & Fried Garlic Oil: Place a fine-mesh strainer over a heatproof bowl.
Heat 1/3 cup canola oil in a small skillet over medium heat.
Pour the garlic and oil through the strainer.
Transfer the garlic to a paper-towel-lined plate.
Reserve the oil to use on salads.
Transfer to a small bowl and let cool.
Store airtight in a cool dark place for up to 2 months.
(Made from ground dried chickpeas, chickpea flour is used in Burmese salads.
Look for it at supermarkets in the natural-foods or gluten-free section.
Store airtight in the freezer.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
