Ginger Salad

• 2 tablespoons bottled kizami shoga (red pickled ginger)*
• 3 tablespoons yellow split peas, fried
• 2 large shallots, sliced lengthwise and fried (4 ounces)
• 2 large garlic cloves, thinly sliced and fried
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon salted roasted peanuts, finely chopped
• 1 tablespoon dried shrimp, chopped if larger than 1/2 inch long
• 1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
• 2 tablespoons peanut oil
• 1 tablespoon fresh lime juice
• 1 tablespoon Asian fish sauce
• Garnish: fresh cilantro leaves and lime wedges

1. Wring ginger in a kitchen towel to remove excess moisture, then toss well with remaining ingredients and serve.
2. Also called beni shoga, kizami shoga is available at Asian markets and by mail order from Uwajimaya (800-899-1928).

bottled kizami shoga, peas, shallots, garlic, sesame seeds, peanuts, shrimp, green thai, peanut oil, lime juice, fish sauce, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/ginger-salad-106921 (may not work)