Burmese Cabbage and Ginger Salad
Ingredients
- 2 thumbs size piece of ginger
- 1/4 cup lemon juice
- 1/2 cup dry chickpeas
- 1/2 cup dry lentils
- 3 tbsp frying oil
- 3 cloves garlic
- 1/4 cup sesame seeds
- 400 g chinese cabbage or young cabbage
- 1 bunch chives
- 1 bunch coriander or parsley
- 2-4 tbsp soy sauce
- 2-3 tbsp lemon juice
- 1/8 tsp salt
- 1 piece cucumber (optional)
Instructions
- The evening before you plan to eat: put the lentils in one bowl, the chickpeas in another and pour enough water into each to cover the pods. Then peel the ginger and slice very thinly into matchsticks. Transfer to a bowl, pour in the lemon juice and leave all three ingredients to soak overnight.
- On the next day pour off the water from the chickpeas and lentils and wipe each pod individually with a paper towel. Heat the oil in the bottom of a large frying pan and add the chickpeas, fry for 2 - 3 minutes until lightly browned. Then add the lentils and fry for a further 2 - 3 minutes until also lightly browned.
- In the meantime, slice the garlic. Add to the pan together with the sesame and fry for one last minute. Transfer the contents of the pan together with the oil to a large bowl.
- Finely chop the cabbage and herbs and add them to the bowl. Add the drained ginger, soy sauce, lemon juice and salt and mix well.
- Taste and season with more soy sauce or lemon if necessary. Good immediately after mixing and also the next day.
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