This is an extraordinarily simple salad that provides a quick and healthy meal. The unusual flavors and textures of this dish are a reflection of the simple and unpretentious character of Burmese cuisine. The key ingredient, ginger, is well known as a digestive aid. – Toni Robertson

By Toni Robertson, Executive Chef, Mandarin Oriental New York

Serves 4-6

3 ounces fresh young ginger, peeled and shredded

½ cup lime juice

3 tablespoons crispy fried garlic slices

3 tablespoons toasted chick pea flour

3 tablespoons roasted peanuts

2 tablespoons toasted sesame seeds

1 cup green papaya, peeled and shredded

1 cup green cabbage, thinly shredded

½ cup carrots, peeled and thinly shredded

½ cup green tomatoes, diced small

½ cup yellow split peas, soaked in water for 6 hrs, drained well and

fried in hot oil for 1 minute

3 tablespoons dried shrimp powder

2 tablespoons fish sauce

1 teaspoon corn oil

lemon slices, for garnish

lime slices, for garnish

cilantro, for garnish

Place the young ginger in a small bowl and cover with lime juice, marinating for at least 3 days in the refrigerator. Firmly squeeze out the juice from the ginger pulp, and discard the lime juice. Mix the ginger together with the other ingredients, including the toasted chick pea flour, toasted sesame seeds, and fried yellow split peas. Place the salad in a small bowl and garnish with fresh lime and lemon slices and cilantro.  Serve at room temperature.