Burmese Pickled Ginger Salad

🧂 Ingredients

• 4 cups Romaine Lettuce

  thinly sliced
• 2 cups Green Cabbage

  shredded
• 3 tbsp Pickled Ginger

  chopped
• 2 tbsp Fried Garlic Chips
• 3 tbsp Fried Yellow Split Peas
• 3 tbsp Cilantro

  chopped
• 2 tbsp Sunflower Seeds
• 2 tbsp Roasted Peanuts

  chopped
• 1 Jalapeno Pepper

  minced
• 1 tbsp Toasted Sesame Seeds
• 1.5 tbsp Toasted Chickpea Flour
• 1.5 tbsp Canola Oil
• 2 tbsp Pickled Ginger Juice
• 2 tsp Fish Sauce
• 1/4 tsp Kosher Salt
• 1 Lime

  cut into wedges

Instructions

• 1 In a salad bowl, combine the lettuce, cabbage, pickled ginger, fried garlic,
  split peas, cilantro, sunflower seeds, peanuts, jalapenos, and sesame seeds.
  Sprinkle chickpea flour over the top and drizzle with oil and pickling liquid.
  Add the fish sauce and salt.
• 2 Squeeze lime wedges over top. Using your hands, mix well and serve.

Nutrition Info