Burmese-Inspired Cabbage and Pickled Ginger Salad

December 6, 2017thepeppercook
Burmese-inspired Cabbage and Pickled Ginger Salad

Prep time: 15 minutes

Cook time: 5 minutes

Serves: 4 as a side dish

Calories: 949

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

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 Click here to buy
  • 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

 

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 don’t 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 processor 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.

 

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 stores. 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.

 

Burmese-inspired Cabbage and Pickled Ginger Salad
A health recipe filled with 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.
Print Recipe

  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Serves: 4 as a side dish
  • Calories 949
Calories949
Fat62g
Sugar16g
Fiber19g
Protein14g
Salt2.16g

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