Punchy-Crunchy Ginger Salad from Burma: Rivers of flavor by Naomi Duguid

Name: Punchy-Crunchy Ginger Salad from Burma: Rivers of flavor by Naomi Duguid
Ingredients: 1 to 2 tablespoons fresh lime juice; ¼ cup Fried Garlic; 2 teaspoons salt, or to taste; 2 tablespoons Garlic Oil, or to taste; ½ cup roasted or fried split soybeans or split peas, store-bought or homemade; ½ cup lightly toasted sesame seeds; ½ cup Chopped Roasted Peanuts; ½ cup thin wedges of Roma or other fleshy tomato; ¼ cup Dried Shrimp Powder; 1 cup shredded Napa cabbage; 1 cup pickled ginger, rinsed thoroughly in cold water, drained, and sliced into fine strands; ½ cup toasted pumpkin seeds (optional)

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A salad made of pickled ginger is a good substitute for Burmese Tea-Leaf Salad when pickled or fermented tea leaves are hard to find, because it delivers a simi

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Ingredients

1 to 2 tablespoons fresh lime juice
¼ cup Fried Garlic
2 teaspoons salt, or to taste
2 tablespoons Garlic Oil, or to taste
½ cup roasted or fried split soybeans or split peas, store-bought or homemade
½ cup lightly toasted sesame seeds
½ cup Chopped Roasted Peanuts
½ cup thin wedges of Roma or other fleshy tomato
¼ cup Dried Shrimp Powder
1 cup shredded Napa cabbage
1 cup pickled ginger, rinsed thoroughly in cold water, drained, and sliced into fine strands
½ cup toasted pumpkin seeds (optional)