Ginger Salad

Cambodian Ginger Salad Recipe with Shrimp, Sweet Potato, and Peanuts

Region / culture: Cambodia | Preparation time: 3 days | Cooking time: 10 minutes | Servings: 4

Introduction

Ginger salad is a refreshing and flavorful dish that combines the zesty taste of fresh ginger with a variety of crunchy and savory ingredients. This salad is a popular side dish in many Asian cuisines and is known for its unique combination of textures and flavors.

History

Ginger salad has its origins in Myanmar, where it is known as "Gin Thoke." This traditional Burmese dish is typically made with young ginger, which has a milder flavor compared to mature ginger. The salad is often served as part of a larger meal or as a standalone appetizer.

Ingredients

2 oz (57 g) of fresh young ginger
lemon or lime juice to cover, about 0.33 cup
2 tbsp of crispy garlic slices
0.25 cup of corn or peanut oil
2 tbsp of toasted chickpea flour
2 tbsp of toasted sesame seeds
2 tbsp of fine shredded sweet potato, fried in hot oil for about 1 minute
2 tbsp of fresh coconut, shredded and fried in hot oil for about 1 minute
2 tbsp of yellow split peas, soaked in cold water for 6 hours, drained and fried in hot oil for about 1 minute
2 tbsp of roasted skinless peanuts
0.5 cup of thin shredded cabbage
2 tbsp of shrimp powder
2 tbsp of shrimp sauce
2 tsp of corn or peanut oil

How to prepare

Prepare 8 medium-sized garlic cloves and 0.25 cup of corn or peanut oil. Slice the garlic cloves horizontally into thin pieces.
In a wok, heat the oil and add the garlic slices. Fry them over medium heat for 2-3 minutes until they turn light brown.
Remove the garlic slices from the oil and drain them on paper towels. Allow the oil to cool.
Transfer the garlic slices to a jar with a tight lid and refrigerate.
Grate the young ginger into a small bowl and pour lemon or lime juice over it. Cover the bowl and refrigerate for at least 3 days.
After 3 days, squeeze out and discard the lemon juice from the ginger.
Combine the ginger with all the other ingredients, including the toasted and fried ones.
Serve the mixture at room temperature.

Variations

Add diced mango or pineapple for a touch of sweetness.
Substitute the cabbage with shredded carrots or bell peppers for a different texture.
Use cashews or almonds instead of peanuts for a different nutty flavor.

Cooking Tips & Tricks

Be sure to use fresh young ginger for this recipe, as it has a more delicate flavor and texture.

- Toasting the chickpea flour and sesame seeds before adding them to the salad will enhance their nutty flavor.

- Adjust the amount of shrimp powder and sauce to suit your taste preferences.

- For a spicier version of the salad, add a small amount of finely chopped red chili peppers.

Serving Suggestions

This ginger salad can be served as a side dish with grilled meats or seafood. It also pairs well with steamed rice or noodles for a more substantial meal.

Cooking Techniques

The key cooking techniques for this ginger salad include grating the ginger, toasting the chickpea flour and sesame seeds, and frying the garlic slices. These techniques help enhance the flavors and textures of the dish.

Ingredient Substitutions

If you don't have access to fresh young ginger, you can use pickled ginger as a substitute. You can also use vegetable oil instead of peanut oil for a milder flavor.

Make Ahead Tips

You can prepare the ginger mixture in advance and refrigerate it for up to 3 days before serving. This allows the flavors to meld together and develop a more intense taste.

Presentation Ideas

Serve the ginger salad in a decorative bowl or on a bed of lettuce for an elegant presentation. Garnish with fresh cilantro or mint leaves for a pop of color.

Pairing Recommendations

This ginger salad pairs well with grilled chicken, shrimp, or tofu. It also goes well with a light and crisp white wine or a refreshing ginger beer.

Storage and Reheating Instructions

Store any leftover ginger salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply bring the salad to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of this ginger salad contains approximately 250 calories. This makes it a light and nutritious dish that can be enjoyed as part of a balanced meal.

Carbohydrates

The carbohydrates in this ginger salad primarily come from the cabbage, chickpea flour, and peanuts. These ingredients provide a good source of energy and dietary fiber.

Fats

The fats in this salad mainly come from the peanut oil, sesame seeds, and roasted peanuts. These fats are heart-healthy and provide essential nutrients for the body.

Proteins

The proteins in this ginger salad come from the shrimp powder and shrimp sauce. These ingredients add a savory flavor and contribute to the overall protein content of the dish.

Vitamins and minerals

Ginger is rich in vitamins and minerals, including vitamin C, potassium, and magnesium. The cabbage in the salad also provides a good source of vitamin K and folate.

Alergens

This ginger salad contains peanuts and shrimp, which are common allergens. Be sure to check for any food allergies before serving this dish to guests.

Summary

Overall, this ginger salad is a healthy and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a great option for those looking for a light and refreshing salad option.

Summary

Ginger salad is a delicious and nutritious dish that combines the zesty flavor of fresh ginger with a variety of crunchy and savory ingredients. This salad is easy to make and can be customized with different ingredients to suit your taste preferences. Enjoy this refreshing dish as a side or appetizer for a flavorful meal.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Ginger Salad. It was many years ago, when I was just a young girl learning the ins and outs of the kitchen from my own grandmother. She was a master in the art of cooking, and I was always in awe of the delicious dishes she could whip up with such ease.

One summer afternoon, as I was helping her prepare dinner, she handed me a small scrap of paper with the words "Ginger Salad" scrawled on it in her elegant handwriting. She told me that it was a recipe she had learned from a dear friend many years ago, and that it was sure to become one of my favorites.

I eagerly set to work, following the instructions she had given me. I chopped fresh ginger into thin strips, marinated them in a mixture of soy sauce, rice vinegar, and sesame oil, and then tossed them with a colorful assortment of vegetables: crisp bell peppers, juicy cherry tomatoes, crunchy cucumber, and fragrant cilantro.

The flavors melded together beautifully, creating a dish that was both refreshing and zesty. As I took my first bite, I knew that this Ginger Salad would be a staple in my own repertoire for years to come.

Over the years, I have made this recipe countless times, each time tweaking it to suit my own tastes and preferences. I have added ingredients like shredded carrots, sliced radishes, and even diced mango for a touch of sweetness. I have experimented with different types of vinegar and oils, and have even tried adding a pinch of red pepper flakes for a bit of heat.

But no matter how I choose to make it, the essence of the dish always remains the same: a vibrant, flavorful salad that never fails to impress. I have shared this recipe with friends and family, and it has become a beloved dish at gatherings and potlucks.

As I look back on the many recipes I have collected over the years, I realize that each one tells a story. They are a reflection of the people and places that have influenced me, and a testament to the joy and creativity that can be found in the kitchen.

And so, as I prepare to pass on this recipe for Ginger Salad to the next generation, I do so with a heart full of love and gratitude. For in sharing this dish, I am not just passing on a recipe, but a piece of myself and the rich tapestry of experiences that have shaped me into the cook I am today.