Burmese Ginger Salad (Jin Thoke) - Together Women Rise
Recipe and photo credit: Linda McElroy Adapted from: “Burma, Rivers of Flavor,” by Naomi Duguid
Ingredients
- ½ cup pumpkin seeds, toasted
- 1 cup peanuts, roasted, coarsely chopped
- ¼ cup white sesame seeds, toasted
- 1 cup pickled ginger, see recipe here, or purchased
- 1 small tomato, diced, about ½ cup
- 4 cups sliced Napa cabbage
- ½ cup fried shallots, see recipe here, or purchased
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