Ingredients:
  • 480 ml (2 cups) finely chopped cabbage
  • 2 carrots , peeled , shredded
  • 2 scallions , trimmed , chopped
  • 2 green chillies , finely chopped
  • 1 firm plum tomato, chopped
  • 160 ml (2/3  cup) peeled chopped  young ginger
  • 60 ml (4 Tbsp.)  roasted peanuts, divided
  • 2 Tbsp. dried shrimp,cooked,  crumbled
  • 45 ml (3. Tbsp) fried garlic slices
  • 45 ml (3. Tbsp.) sesame seeds, toasted
  • 3  tsps. yellow split pea flour (besan) , toasted or another option is to use Indian sev.
  • Burmese dressing (3 Tbsp . peanut oil, 3 Tbsp. fish sauce, 4 Tbsp. rice vinegar (or lime juice), 1 Tbsp. sugar, 1/2 tsp red chillies.) Maybe made and stored for no longer than 1 week refrigerated.
  • Cilantro, chopped , for garnish
Method:
  1. Assemble these ingredients in mounds in a large plate as you prepare them ; cabbage, carrots, scallions, green chillies, tomato and ginger .
  2. Coarsely chop 1/2 the peanuts , leave the others whole. Sprinkle with the whole peanuts , the chopped peanuts , fried garlic , dried shrimp and sesame seeds.
  3. Place a small bowl of the Burmese Dressing in the centre of the composed salad.
  4. Just before serving , mix all the ingredients and the dressing together, top with the toasted gram flour or sev and serve, garnished with cilantro.