A salad made of pickled ginger is a good substitute for Burmese Tea-Leaf Salad when pickled or fermented tea leaves are hard to find, because it delivers a similar refreshing lightly pickled taste. Use Japanese pickled ginger, or make your own. If you don’t have the soybeans, just increase the amount of peanuts; use some whole and some chopped for a variety of textures. The tomato should be cut into long thin wedges, almost like shavings.
Serve as a snack or as a salad.
Place all the ingredients except the garlic oil and salt in a bowl and mix together with your hands, blending well. Add the garlic oil and salt and mix again. Taste and adjust the seasonings as needed.
I sometimes serve a nontraditional version of ginger salad with no greens or tomato. It’s more of a chutney-like taste hit than a salad, and it is delicious.
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