This Burmese Green Tomato Salad is a simple and tasty little side dish packed with the flavours of Myanmar. Crunchy, zesty, bright and ready in minutes – this little crowd-pleaser is the perfect side salad for our Burmese Banquet.
Welcome to our third Burmese Food Week recipe – Burmese Green Tomato Salad.
Wednesday’s past and we’re ready to bring on the weekend. But instead of cracking out the snacks and wine let’s stick to our healthy food kick with this quick and easy Burmese Green Tomato Salad.
We loved seeing Su’s face light up as she talked about this recipe. In fact, she was so excited to share it with us at her cooking class that she asked one of her staff to run down to the local market to pick up some fresh green tomatoes – in the pouring rain might we add!
Feeling a little bit guilty and grateful we looked on as Su sliced the tomatoes with deft precision. Then it was simply a matter of popping the sliced tomato in a bowl and mixing through the scrumptious flavourings you’ll see in the recipe below.
One such ingredient is pickled ginger. You can find this pre-made at an Asian grocery, but it’s also very easy to make your own at home. There are lots of different ways you can do this, but Su told us the easiest way is to sprinkle salt on thinly sliced ginger, then rinse and store in a jar filled with water and lime juice.
Another quick dish ready in minutes, and a perfect side for our Burmese Banquet. We’ve got the Eggplant Curry, we’ve got the Green Papaya Vermicelli Salad and now we’ve got this Burmese Green Tomato Salad… is it even possible to top these delectable delights?
Be sure to check back tomorrow for our Friday Night reveal!
- 2 green tomatoes halved and thinly sliced
- ¼ cup pickled ginger thinly sliced
- 1 tsp shrimp powder golden
- 1 tap crushed peanuts roasted
- 2 tsp lime juice
- 1 tsp fish sauce
- 1 Pinch salt
- 1 tsp sunflower oil
For the Garnish
- 1 tbsp garlic fried
- Halve the green tomatoes and slice thinly.
- Add to a bowl with the remaining ingredients and mix until the tomatoes are evenly coated.
- Garnish with chopped fried garlic.
- You can find pickled ginger at an Asian grocery, but it’s also very easy to make your own at home. There are lots of different ways you can do this, but Su told us the easiest way is to sprinkle salt on thinly sliced ginger, then rinse and store in a jar filled with water and lime juice.