Gin Thoke ( Burmese Ginger Salad)

fish sauce

🥗Healthier: soy sauce

Soy sauce offers a similar umami flavor while being vegetarian.

sesame oil

🥗Healthier: olive oil

Olive oil is a heart-healthy alternative with a milder flavor.

peanuts

🥗Healthier: sunflower seeds

Sunflower seeds provide a nut-free option with a similar crunch.

young ginger

💰Cheaper: regular ginger

Regular ginger can be used if young ginger is unavailable.

Cut the ginger into very thin strips.

Place the ginger in a bowl, squeeze in the juice of one whole lime, and add salt and lukewarm water to submerge the ginger.

Seal the bowl and refrigerate overnight to pickle the ginger.

Soak the chickpeas and broad beans overnight and drain them.

Heat oil in a pan and add the chickpeas and broad beans, cooking for a couple of minutes.

Add yellow split peas to the pan, being careful not to add all the beans at once.

Toss the beans to prevent burning and add smoked paprika powder for flavor.

Once the beans are cooked, season with salt.

In a large mixing bowl, combine sliced cabbage, cherry tomatoes, pickled ginger (drained), roasted peanuts, fried garlic, chopped chillies, dry roasted besan powder, and dry roasted sesame seeds.

Add salt to taste, and optionally replace salt with fish sauce or vegan fish sauce.

Add olive oil or garlic oil as preferred and top with lime juice.

Mix everything by hand to combine the flavors well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens