Last year we went to a great Burmese restaurant (Mandalay) in Silver Spring. We loved the cabbage ginger salad and I came home wanting to figure out how to make it. The New York Times and this blog had a good recipe, but the fish sauce (in the NYT recipe) and a few other ingredients had me searching for ways to modify it. so here’s my take. This is my second version–I made a slightly different version last summer that had crispy noodles in it

for the dressing:

• 1 T garlic paste
• 1 T soy sauce (roughly)
• 1-2 T teriyaki sauce
• 1-2 dashes of sesame oil (didn’t measure)
• 1/2 T peanut butter or tahini
• dash of rice wine vinegar
• a pinch of coconut flakes
• sesame seeds

for the salad

• 1/2 small cabbage (shred in food processor)
• 2 carrots (shred in food processor)
• 2 inches ginger (shred in food processor can use less)
• 1/2 jalapeno (in food processor
• handful cashews toasted
• a few crushed up tortilla chips added at the end for crunch.
• 1 shallot (i sauteed this in a little olive oil until it got crispy)
• 2 plum tomatoes

Mix the veggies from the food processor bowl with the tomato and dressing. enjoy.