Sometimes you see a recipe that is so intriguing and different, that you just have to try it! That was me when I saw a recipe for Burmese ginger salad. I put my own twists on it and called my version a Burmese pickled ginger and fried garlic salad!
The dressing on this salad is made with fish sauce, and it is really the star of this dish! I primarily eat vegetarian, so sorry to my vegetarian readers, but this recipe was just not the same without the fish sauce!
As a pescetarian, I don’t own vegan fish sauce, but I would love to know what others think about it! Here is a link to a popular brand
This salad does have one cooking element to it, frying the garlic. It takes a little bit more time than tossing together veggies, but it’s totally worth it! Use the fried garlic oil in the dressing, and top the salad with the crunchy bits of garlic.
Variations to the Burmese Pickled Ginger and Fried Garlic Salad recipe:
- Swap in shallots for the garlic for a slightly different twist to this salad.
- Read the ingredients label on your pickled ginger! Some brands that contain aspartame, a chemical sweetener, that you will want to avoid. I also avoid brands that use food dies, as it is unnecessary. This is the brand that I like.
- I have also tried this salad with red cabbage instead of the more traditional green cabbage, which adds color and antioxidants to the dish.
- Swap in your favorite protein. I have also tried tofu in this recipe, you really can’t go wrong with whatever you choose!
- 3 TBS sunflower seeds
- 1½ TBS sesame seeds
- 4 garlic cloves, minced
- 2 TBS canola oil
- 4 cups romaine lettuce, chopped
- 3 cups sliced green cabbage
- 1 cup chickpeas
- 6 TBS peanuts
- ½ cup cilantro, minced
- 6 slices pickled jalapeno, minced
- ¼ cup pickled ginger, diced
- 1 TBS ginger pickling liquid
- ½ a lime juiced (~2 TBS)
- 1 TBS fish sauce
- ¼ tsp red pepper flake
- Sea salt, to taste (2 turns of a grinder on each salad)
- In a small skillet, combine the sunflower seeds and sesame seeds. Turn heat on to high and stir frequently until fragrant and toasted. Transfer seeds to a bowl.
- Combine garlic and canola oil in the hot skillet. Saute until garlic is just starting to turn golden brown. Turn off heat and let it cool while you chop the veggies and prep the salad.
- Divide romaine, cabbage, chickpeas, peanuts, cilantro, jalapeno, and ginger into 2 entree sized salad bowls. Top evenly with seed mixture.
- Strain or scoop the garlic out of the oil. Add the fried garlic to the salad, and reserve the oil for the dressing.
- To make the dressing, whisk together ginger pickling liquid, lime juice, and fish sauce into the room temperature garlic oil. Whisk to combine.
- Divide the dressing among the 2 salad bowls. Sprinkle with red pepper flake and salt. Serve.
Recipe adapted from Eating Well, and shared at Fiesta Friday!
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