Burmese-Inspired Ginger Salad

I'm claiming this recipe as Burmese inspired since my Burmese friends told me how to make it. I didn't write anything down, and I'm sure it's not throughly authentic. They saw the photo of the finished product though, and told me it looked really good. The next time I'll bring some over to get their feedback. One mistake I made was to put the crunchy beans into the salad instead of sprinkling on top. Lesson learned. This salad is easy and delicious and pairs well with curries. It can really be served with just about anything savory.  It should be made with young ginger that is supposedly lighter in color, milder and softer than the common ginger we find in the grocery store. It can be found in Asian markets in the spring. In fact, it is called spring ginger.

ON THE CUTTING BOARD:



4.5 inch piece of ginger, 3 cloves of garlic, lemon, 3 small tomatoes, red onion (not pictured), half head of Napa cabbage, sea salt, 2 T. fish sauce, pinch of sugar, 2 T. oil (olive or canola), dried cooked beans. The beans were given to me by my Burmese friends. You can use toasted sesame seeds instead. Then it will truly be Burmese-inspired and not an authentic dish. Thin, dried coconut slices can also be sprinkled on top. Try to find the bean mixture in an Asian market (I haven't yet looked). This dish is made in two stages. The ginger needs to marinate in lemon juice overnight.

STEP ONE:

Prep: Cut ginger into very thin slices, squeeze about 2 T. lemon juice and 1/4 tsp. salt onto the ginger and allow to sit overnight in the fridge. The ginger will take on a nice pink color.





STEP TWO:



Cut garlic cloves into thin slices. Chop tomatoes. Cut half a small red onion into thin slices. Cut cabbage into chunks. Place cabbage into a food processor and pulse until the cabbage has been cut into a cold slaw consistency.

STEP THREE:





Put cabbage into a large bowl, squeeze the liquid out of the ginger and place in bowl. Add garlic, chopped tomatoes, sliced onion, 1 T. of fish sauce and a pinch of sugar. Stir in a T. or two of oil. Mix and add more salt to taste. Place in serving bowls and sprinkle the dried bean mixture on top (or toasted sesame seeds).

ALLA VOSTRA SALUTE!