GINGER SALAD

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Ginger Salad image

Categories     Condiment/Spread     Salad     Ginger     Side     No-Cook     Lime     Peanut     Shrimp     Hot Pepper     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 condiment servings

Number Of Ingredients 12

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

Steps:

  • Wring ginger in a kitchen towel to remove excess moisture, then toss well with remaining ingredients and serve.
  • Also called beni shoga, kizami shoga is available at Asian markets and by mail order from Uwajimaya (800-899-1928).

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