Burmese Raw Cabbage Salad Recipe
This easy Burmese raw cabbage salad recipe makes a refreshing salad that is delightfully crunchy and slightly tangy, the perfect contrast to rich oily Burmese curries. Mostly made with white cabbage, for colour we’ve used purple cabbage or red cabbage, which is incredibly healthy. This ‘Burmese coleslaw’ should definitely be packed in your picnic basket.
- 2 cups raw cabbage finely cut or shredded
- 1 medium sized purple shallot sliced
- 2 green or red chillies sliced and de-seeded
- 1 tbsp vegetable oil or peanut oil
- 1 lime juice only
- ½ tsp salt or to taste
- 1 tbsp peanuts roasted and crushed
- 1 tbsp shrimp powder
One hour before serving the salad, soak the shredded cabbage in water.
Fifteen minutes before serving, drain the cabbage well and transfer to a mixing bowl with the purple shallot slices, chilli slices, oil, lime juice, salt, and half the crushed peanuts and half the shrimp powder.
Combine the salad well with gloved hands as cooks in Myanmar do, or use salad spoons if you prefer.
Taste and add more salt if needed, or a little sugar if it’s too salty, spicy and sour for your palate. It should taste a little sour, spicy and salty but should also taste balanced.
Transfer to a salad bowl or serving plate and sprinkle the remainder of the crushed peanuts and shrimp powder on top and serve.
Calories: 177kcal | Carbohydrates: 17g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 84mg | Sodium: 873mg | Potassium: 474mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1439IU | Vitamin C: 126mg | Calcium: 97mg | Iron: 2mg