Bec Stanley: Burmese Ginger Salad and Burmese Tomato Salad


Some of our favourite dining experiences in Myanmar were in the Mandalay region, especially around the tranquil and picturesque town of Bagan. With the region being landlocked, there was a huge variety of incredibly flavoursome salads on offer. Don’t get me wrong, we love our seafood and meat, however the unique flavours used in their salads had the whole family wanting for more. The best thing, these salads are quick and easy to prepare! My middle son, Oscar (who has an unusually refined palate for an 11-year-old) assured me they tasted nearly identical to the ones we ate in Myanmar. Enjoy these unique salads!

PREP TIME: 15 mins
COOK TIME: 5-6 mins
SERVES: 5-6 people

Jinne Thoke – Ginger Salad

2-3 thumbs of ginger, julienned as finely as possible (I bought a great mandolin from Mooch, Remarks Park)

Juice of one lime

2 tablespoons peanut oil

1/2 teaspoon sugar

1 teaspoon salt

3 tomatoes halved and sliced

Juice of the sliced tomatoes

1/2 white cabbage, thinly-sliced

1/2 cup canned chick peas, drained and dried

2 tablespoons sesame seeds

1-2 cloves garlic, thinly-sliced

3 tablespoons vege oil


  1. Soak the julienned ginger in the lime juice for as long aspossible before making salad, this helps take some of the bite out of it. Drain when ready to make the dressing and keep the lime juice to use.
  2. Combine the peanut oil, sugar, salt, tomato juice and the drained lime juice. Mix until sugar dissolved.
  3. Next heat the three tablespoons of vegetable oil in a medium-hot pan. Add in chickpeas and fry until turning crispy, about 5 mins. Add in garlic and sesame seeds and cook for a further minute until the garlic starts to turn golden. Drain on some paper towels.
  4. Next thoroughly combine the ginger, cabbage, tomatoes, chickpea mix and dressing. Pop in fridge until ready to serve.Tomato Salad1 tablespoon peanut butter

Tomato salad

1 tablespoon fish sauce

Juice of one lime

1 tablespoon water

1/2 white onion, sliced-thinly

7-8 tomatoes, sliced

1/2 cup peanuts, toasted and roughly crushed

Handful of coriander chopped roughly

Sea salt for seasoning


  1. Combine the peanut butter, fish sauce, lime juice and waterin a small bowl and mix thoroughly. Don’t be alarmed if it looks like it is curdling, just persevere and it will combine into a delicious smooth sauce.
  2. On a serving plate gently mix the tomatoes and onion. Season generously with some sea salt. Pour over the dressing and again gently mix through. Garnish with your coriander and crushed peanuts just before serving.