Burmese-inspired Cabbage and Pickled Ginger Salad

The Pepper Cook
June 05, 2020
319
@thepeppercook

A healthy recipe filled with the fresh flavours of both Chinese and purple cabbage, tossed with shallots, pink pickled ginger and roasted chickpeas, balanced by a simple dressing of lime, brown sugar and soya sauce.

4 as a side dish
1/2 small head Chinese cabbage ( thinly sliced about 150g about 2 cups )
1 small head purple cabbage ( thinly sliced about 100g about 1½ cups )
1/2 cup dry-roasted chickpeas (about 30-40g)
1 green onion ( washed and thinly sliced )
10-12 shallots ( sliced into thin rings -divided )
3 tablespoons pink pickled ginger
2 tablespoons roasted sesame seeds
3 tablespoons coriander leaves ( washed and roughly chopped )
2 whole red chilies
2 tablespoons oil sunflower or other unflavoured oil
2 tablespoons oil sunflower or other unflavoured oil
For Dressing:
2 tablespoons lime juice
1 tablespoon light soya sauce

Combine Chinese cabbage, purple cabbage, roasted chickpeas, green onions, half the shallots, and all the pickled ginger and 2 tablespoons chopped coriander in a bowl. (If serving later, add roasted...
See the full directions on my site

Nutritions

Calories
949

Sodium
2162mg
90% DV

Fat
62g
96% DV

Protein
14g
29% DV

Carbs
71g
24% DV

Fiber
19g
77% DV

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