Burmese pickled ginger salad (gin thoke)

In a dry skillet, toast the peanuts, sesame seeds, and pumpkin seeds separately over medium heat for 1–3 minutes each, stirring often; let cool.

Heat the peanut oil in a wide skillet, add the thinly sliced shallots, and fry over medium heat for 10–13 minutes until golden. Transfer the shallots to a paper towel, season with salt, and reserve 45 ml of the fragrant frying oil for the dressing.

Cut the pickled ginger into thin strips, shred the Napa cabbage, and dice the tomato finely.

For the dressing, mix the lime juice, fish sauce, ginger pickling brine, sugar, 45 ml of the shallot frying oil, chili flakes, and salt. Stir until the sugar dissolves.

In a large bowl, combine the cabbage, ginger, tomato, toasted peanuts, sesame seeds, and pumpkin seeds, adding half of the fried shallots.

Pour the dressing over the salad and gently toss with your hands or tongs; let sit for 5 minutes so the flavors meld while the cabbage stays crisp.

Before serving, sprinkle with the remaining fried shallots and serve immediately at room temperature.