Ginger Salad Recipe

Ginger Salad Recipe

  • 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
  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.
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