Ginger Salad

• 23 cup peeled julienne ginger
• 2 tablespoons ground roasted peanuts
• 2 tablespoons whole roasted peanuts
• 2 tablespoons peanut oil
• 2 teaspoons fish sauce (nam pla or nuoc mam)
• 1 to 2 tablespoons ground dried shrimp
• 2 tablespoons toasted sesame seeds
• 2 plum tomatoes, halved and thinly sliced
• 1 cup very thinly sliced cabbage
• 2 teaspoons toasted yellow split pea flour (see note)
• 2 teaspoons fried garlic slices
• Serrano or other hot green chilies, chopped, for garnish

1. Combine all ingredients except chilies in a large bowl.
2. Mix well.
3. Divide among four plates, and serve, garnished with chopped chilies.

peeled julienne ginger, ground roasted peanuts, peanuts, peanut oil, fish sauce, ground dried shrimp, sesame seeds, tomatoes, very, flour, garlic, serrano

Taken from cooking.nytimes.com/recipes/8393 (may not work)