Side
Ginger Salad
Crisp romaine and cabbage tumble with bright pickled ginger, lime, and fish sauce, while fried garlic, peanuts, sunflower seeds, and sesame seeds deliver layers of crunch that finish with a fragrant cilantro lift.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 6
Nutrition per Serving
- Calories
- 127
- Protein
- 3g
- Carbs
- 11g
- Fat
- 8g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 276mg
Ingredients
- 2 tbsp fried shallot oil (see Tips) or canola oil
- 1/4 cup thinly sliced pickled ginger plus 1 tablespoon pickling liquid
- 2 tbsp lime juice
- 1 tbsp fish sauce (see Tips)
- 6 cup sliced romaine or Little Gem lettuce
- 2 cup shredded green cabbage
- 1/4 jalapeño pepper, seeded and minced
- 3 tbsp fried garlic (see Tips)
- 2 tbsp chopped roasted peanuts
- 2 tbsp toasted sunflower seeds
- 1 tbsp toasted sesame seeds
- 1/2 cup fresh cilantro
- 1 1/2 tbsp toasted chickpea flour (see Tips)
- 1/4 tsp crushed red pepper
Instructions
- Whisk oil, pickling liquid, lime juice and fish sauce in a large bowl. Add pickled ginger, lettuce, cabbage, jalapeño, garlic, peanuts, sunflower seeds and sesame seeds; mix to combine. Transfer to a serving platter or bowl and sprinkle with cilantro, chickpea flour and crushed red pepper.