How could I better share my love for the people and cuisine of Myanmar, where I recently travelled, if not by giving you some of their most incredible recipes? This salad is a perfect equilibrium of vegetables and spices. It is sweet, tangy, crunchy and flavourful, and I assure you it will be a great success, unless you don’t love the taste of onions and garlic.
- 6 carrots
- 1 medium onion, sliced
- 1 fresh chilli, crushed
- 6 large garlic cloves, chopped
- peanut oil (if possible, cold pressed)
- 2 tbsp peanuts
- 1 cup cherry tomatoes, quartered
- 1/2 coconut
- 1 bag pickled ginger, thinly sliced
- 2 limes
Heat 1 peanut cup oil in a medium pan and deep fry until golden and fragrant. Place the fried the onion on kitchen towels to absorb excess oil, replacing with new paper towels if they’re still too oily. Do the exact same procedure with the garlic.
If using a cold pressed oil, keep it and use it to season the salad after frying. In case you can’t find cold pressed peanut oil, season the salad with fresh peanut oil.
Wash, peel and reduce the carrot to a thin julienne (I used a food processor), then open the coconut, remove the flesh and prepare it in the same way you did the carrots (again, I used and recommend using a food processor).
Mix the carrot with the coconut, quartered cherry tomatoes and sliced pickled ginger. Season with the oil (either the frying oil or fresh peanut oil), salt, chilli flakes and lime juice. On top, add the fried onion and garlic, and toasted peanuts.