Ginger Salad

Name: Ginger Salad
Ingredients: 2 tablespoons bottled kizami shoga (red pickled ginger)*; 3 tablespoons yellow split peas, fried; 2 large shallots, sliced lengthwise and fried (4 ounces); 2 large garlic cloves, thinly sliced and fried; 1 tablespoon sesame seeds, toasted; 1 tablespoon salted roasted peanuts, finely chopped; 1 tablespoon dried shrimp, chopped if larger than 1/2 inch long; 1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste; 2 tablespoons peanut oil; 1 tablespoon fresh lime juice; 1 tablespoon Asian fish sauce; Garnish: fresh cilantro leaves and lime wedges

12 ingredients

2 steps

Ingredients

2 tablespoons bottled kizami shoga (red pickled ginger)*
3 tablespoons yellow split peas, fried
2 large shallots, sliced lengthwise and fried (4 ounces)
2 large garlic cloves, thinly sliced and fried
1 tablespoon sesame seeds, toasted
1 tablespoon salted roasted peanuts, finely chopped
1 tablespoon dried shrimp, chopped if larger than 1/2 inch long
1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
2 tablespoons peanut oil
1 tablespoon fresh lime juice
1 tablespoon Asian fish sauce
Garnish: fresh cilantro leaves and lime wedges

Directions

1

Wring ginger in a kitchen towel to remove excess moisture, then toss well with remaining ingredients and serve.
2

Also called beni shoga, kizami shoga is available at Asian markets and by mail order from Uwajimaya (800-899-1928).