Description[]
Ginger salad
Ingredients[]
- ½ cup very thinly sliced fresh ginger
- 3 tbsp fresh lime juice
- 1 tbsp sesame seeds
- 2 tbsp peanut oil
- 2 tbsp sliced garlic
- 1 small tomato, coarsely chopped
- 1 cup diced cabbage
- 3 tbsp ground roasted peanuts
- 2 tbsp low-sodium or “white” soy sauce
- 1 tbsp chickpea flour
- hot green chilies, minced, optional
Directions[]
- Combine ginger and 2 tablespoons lime juice, and set aside to marinate for a minimum of 2 hours.
- Dry-roast sesame seeds in large skillet over medium-low heat until fragrant, about 3 minutes, stirring constantly to prevent burning.
- Remove from heat, and set aside.
- Heat oil in same skillet over medium heat, and sauté garlic slices until brown, about 2 minutes.
- Remove from heat, and set aside.
- Squeeze lime juice from ginger.
- Combine ginger, tomato, cabbage, peanuts, garlic, remaining oil and sesame seeds.
- Add soy sauce and remaining lime juice.
- Sprinkle with chickpea flour, and toss.
- Garnish with finely chopped chilies, if using.