This is a refreshing Burmese summer salad that is unique in use of fresh young ginger. Total time depends on your choice of method of preparing the young ginger (quick 10 minute pickling or 1 day method). Young ginger is in season right now in the spring. At Saffron 59 we always need to stock up our kitchen and prep pickled ginger in abundance, as its one of our signature dishes. The recipe below is great made in bulk and stores well. Although it takes one day to make, little hands-on effort is required. We recommend using young ginger, which has very thin, delicate skin and is more succulent.
If you don’t have time to pickle the ginger, you can slice it really thin, put a little salt and lime juice on it and let it sit for at least 10 minutes. Then squeeze out the salt and the juices and proceed to step 2.