We learned how to make this delicious salad at the Borderline Cafe in Mae Sot, Thailand, on the Burmese border.
BURMESE GINGER SALAD
8 T peeled ginger
1 cup peanuts
2 T chickpea flour (optional)
2 T sesame seeds
2 large limes
2 t salt
1/4-1 green chili, chopped fine
4 cloves garlic, chopped
2 medium tomatoes, sliced
12 leaves green cabbage, well shredded
2 T vegetable oil
2 t sugar
Julienne the ginger and squeeze all the limes over it. Add salt, mix, and allow to sit for 5 minutes. If using chickpea flour, heat briefly in a dry pan. Fry the peanuts and sesame seeds in a dry pan (with or without the chickpea flour). Remove from pan. Fry the garlic in oil until crispy. Mix all ingredients and add the sugar to taste.
Serves 4. GLUTEN FREE AND VEGAN
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