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Simplified International Flavours

burmese-inspired cabbage and pickled ginger salad

A health recipe filled with the the fresh flavours of Chinese cabbage, purple cabbage tossed with shallots, pink pickled ginger and roasted chickpeas, balanced by a simple dressing of lime, brown sugar and soya.

Ingredients

  • ½ small head Chinese cabbage, thinly sliced about 150g (about 2 cups)
  • 1 small head purple cabbage, thinly sliced about 100g (about 1½ cups)
  • ½ cup dry roasted chickpeas (about 30-40g)
  • 1 green onion, washed and thinly sliced
  • 10-12 shallots sliced into thin rings -divided
  • 3 tablespoons pink pickled ginger
  • 2 tablespoons roasted sesame seeds
  • 3 tablespoons coriander leaves, washed and roughly chopped
  • 2 whole red chilies
  • 2 tablespoons oil sunflower or other unflavoured oil
  • For Dressing:
  • 2 tablespoons lime juice
  • 1 tablespoon light soya sauce
  • 2 tablespoons oil sunflower or other unflavoured oil
A health recipe filled with the the fresh flavours of Chinese cabbage, purple cabbage tossed with shallots, pink pickled ginger and roasted chickpeas, balanced by a simple dressing of lime, brown sugar and soya.

Instructions

  • 1. Combine Chinese cabbage, purple cabbage, roasted chickpeas, green onions, half the shallots, and all the pickled ginger and 2 tablespoons chopped coriander in a bowl. (If serving later, add roasted chickpeas only before serving so they dont become soggy.)
  • 2. Roast sesame seeds in a dry frying pan until they change colour to a light golden brown. Remove from heat.
  • 3. Roast chilies in same pan until they change colour to dark red. Remove from pan and allow to cool slightly. Pound or roughly process in food process for ½ minute until coarsely ground.
  • 4. Heat oil in same shallow frying pan. Fry remaining shallots until they become golden brown. Remove shallots onto a paper towel until oil is absorbed into towels. Save remaining oil in pan.
  • 5. Combine dressing ingredients in a mixing bowl. Pour dressing over salad, tossing well to combine. Add one tablespoon of shallot oil and toss again. Garnish with sesame seeds, pounded chilies (about 1 teaspoon or to taste, save the rest), remaining fresh coriander and fried shallots . Serve immediately.


    Serves: 4, as a side salad
    Ingredients: 13
    Prep Time: 15 minutes
    Cooking Time: 3-4 minutes

Critical Ingredients

If you don’t have Chinese cabbage, you can make this salad with regular cabbage as well. Crushed chilies can be substituted for the roasted, pounded chilies. Roasted chickpeas are usually founded in Indian or Asian grocery store. You can substitute roasted peanuts, or as a more interesting option, roasted green peas. This salad is usually salty, I have added brown sugar for sweetness, which you can leave out.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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