Gin Thoke: Ginger Salad

Content Writer: 
By Mohana Gill
|kitchen confidential
Dec 2016

This salad is best made using very young ginger with thin, almost transparent and slightly pink skin. The slivers of ginger can be easily pickled with lime juice, although pickled ginger is readily available from most supermarkets in Yangon today, This ginger salad is a good digestiver served after a meal, and can be served with the main meal as well. When we were growing up, my siblings and I would snack on this in between meals whenever we were hungry.


1/2 cup peeled and shredded young ginger
1/4 cup fresh lime juice
1/2 cup thinly sliced white cabbage
1/4 roasted unsalted peanuts
1/4 fried channa dhal
1/4 cup lima beans
2 Tbsp sliced garlic
1/4 cup roasted white sesame seeds
1/.4 cup crisp-fried shallots
1 Tbsp roasted chickpea flour
1-2 green chillies, finel chopped(optional)
salt, to taste


1.     Pleace the ginger in the lime juice. Set aside for a few hours or overnight.
2.     Squeeze any excess lime juice from the ginger, then toss the ginger with the cabbage, peanuts, fried channa dal, lima beans, garlic, sesame seeds and crisp-fried shallots.
3.     Add the chickpea flour and toss. Add the finely chopped chillies, if using, and mix thoroughly using fingers.
4.     Taste and season with salt if necessary. Serve as part of a meal.

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