Burmese Raw Cabbage Salad

Burmese Raw Cabbage Salad Recipe

Region / culture: Burma | Preparation time: 2 hours | Servings: 4

Introduction

Burmese Raw Cabbage Salad is a refreshing and flavorful dish that is popular in Myanmar. This salad is made with fresh cabbage, onions, chilies, shrimp powder, and a tangy lime dressing. It is a simple yet delicious dish that can be served as a side dish or a light meal.

History

The Burmese Raw Cabbage Salad has been a traditional dish in Myanmar for many years. It is a popular street food and is often served at family gatherings and special occasions. The combination of fresh cabbage, onions, and spices creates a unique and tasty salad that is loved by many.

Ingredients

3 cups finely cut cabbage
1 large onion, sliced
3 green chilies
2 tbsp shrimp powder
1 tbsp cooked oil
salt to taste
1 large lime

How to prepare

Cut the cabbage and soak it in water for 2 hours.
Before serving, drain the cabbage and put it in a salad bowl.
Add onion, chili, shrimp powder, oil, and salt to taste.
Squeeze lime over the mixture and mix well.
Add more salt or lime as needed.

Variations

Add some chopped peanuts or toasted sesame seeds for extra crunch.
Mix in some shredded carrots or bell peppers for added color and flavor.
Use fish sauce instead of shrimp powder for a different twist.

Cooking Tips & Tricks

Soaking the cabbage in water helps to soften it and remove any bitterness.

- Adjust the amount of chilies according to your spice preference.

- Make sure to mix the salad well to evenly distribute the flavors.

- Taste the salad before serving and adjust the seasoning as needed.

Serving Suggestions

This salad can be served as a side dish with grilled meats or as a light meal on its own.

Cooking Techniques

The key to making this salad is to finely cut the cabbage and mix the ingredients well to ensure that the flavors are evenly distributed.

Ingredient Substitutions

If you don't have shrimp powder, you can use fish sauce or soy sauce as a substitute.

Make Ahead Tips

You can prepare the salad ahead of time and refrigerate it until ready to serve. Just make sure to mix it well before serving.

Presentation Ideas

Garnish the salad with some fresh cilantro or mint leaves for a pop of color.

Pairing Recommendations

This salad pairs well with grilled meats, rice dishes, or other Burmese salads.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh and does not need to be reheated.

Nutrition Information

Calories per serving

A serving of Burmese Raw Cabbage Salad contains approximately 100 calories.

Carbohydrates

The Burmese Raw Cabbage Salad is low in carbohydrates, making it a healthy option for those watching their carb intake.

Fats

The salad contains a small amount of fats from the shrimp powder and oil used in the dressing.

Proteins

The shrimp powder in the salad provides a good source of protein.

Vitamins and minerals

Cabbage is rich in vitamins K and C, while onions are a good source of vitamin C and B6. The lime adds a boost of vitamin C to the dish.

Alergens

This recipe contains shrimp powder, so it may not be suitable for those with shellfish allergies.

Summary

Overall, the Burmese Raw Cabbage Salad is a healthy and nutritious dish that is low in calories and carbs. It is a good source of vitamins and minerals, making it a great addition to a balanced diet.

Summary

Burmese Raw Cabbage Salad is a simple and delicious dish that is packed with flavor and nutrients. It is a great option for a light and healthy meal or as a side dish to accompany your favorite Burmese dishes. Enjoy this refreshing salad with its tangy lime dressing and crunchy cabbage for a burst of flavor in every bite.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was unlike anything I had ever seen before - a vibrant, colorful dish bursting with flavor and texture. The recipe for Burmese Raw Cabbage Salad had been passed down to me by a dear friend who had spent time living in Myanmar, and I was eager to try my hand at recreating it.

My friend had regaled me with stories of the bustling markets in Yangon, where vendors sold fresh produce and spices in abundance. She spoke of the fragrant spices that filled the air and the warm smiles of the people who greeted her as she wandered through the narrow streets. It was in one of these markets that she had first tasted the Burmese Raw Cabbage Salad, a light and refreshing dish that captured the essence of Myanmar in every bite.

As I studied the recipe, I marveled at the simplicity of the ingredients - cabbage, carrots, peanuts, and a handful of spices. It was a dish that celebrated the beauty of fresh, seasonal produce, and I knew that I had to try my hand at making it. I set out to the market to gather the ingredients, relishing the opportunity to immerse myself in the sights and sounds of a world far removed from my own.

The first step in making the salad was to finely shred the cabbage and carrots, a task that required patience and precision. I carefully sliced the vegetables into thin strips, mindful of the need to maintain a delicate balance of textures in the final dish. As I worked, I thought of the skilled hands that had prepared this dish in Myanmar, and I felt a deep sense of connection to a culture and a cuisine that was so different from my own.

Next, I toasted the peanuts in a dry skillet until they were fragrant and golden brown. The nutty aroma filled the kitchen, mingling with the scent of the spices that I had ground by hand. I added the peanuts to the shredded cabbage and carrots, tossing them together with a generous sprinkling of salt and pepper.

The final step was to make the dressing, a simple mixture of lime juice, fish sauce, and sugar. I whisked the ingredients together until they formed a smooth, tangy sauce that would bring the salad to life. As I drizzled the dressing over the vegetables, I marveled at the transformation that had taken place before my eyes. The humble cabbage and carrots had been elevated to a dish of extraordinary beauty and flavor, a testament to the power of simple, fresh ingredients.

I took a bite of the salad, savoring the crispness of the vegetables, the nuttiness of the peanuts, and the zing of the lime dressing. It was a symphony of flavors and textures, a dish that spoke to me of a world beyond my own. I closed my eyes and let the taste transport me to the markets of Yangon, to the warm smiles of the people who had inspired this recipe.

As I finished my meal, I knew that I had discovered something special in the Burmese Raw Cabbage Salad. It was more than just a dish - it was a connection to a culture, a cuisine, and a way of life that had captured my heart. I vowed to continue exploring the world through food, seeking out new recipes and flavors that would enrich my life and bring me closer to the people and places that had inspired them.

And so, with a full heart and a satisfied stomach, I thanked my friend for sharing this recipe with me and set out to learn more about the culinary wonders of the world. I knew that there were countless recipes waiting to be discovered, and I was eager to taste them all. With each new dish I tried, I felt a deeper sense of connection to the world around me, and I knew that my journey had only just begun.