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Ingredients
⅔ cup peeled julienne ginger
2 tablespoons ground roasted peanuts
2 tablespoons whole roasted peanuts
2 tablespoons peanut oil
2 teaspoons fish sauce (nam pla or nuoc mam)
1 to 2 tablespoons ground dried shrimp
2 tablespoons toasted sesame seeds
2 plum tomatoes, halved and thinly sliced
1 cup very thinly sliced cabbage
2 teaspoons toasted yellow split pea flour (see note)
2 teaspoons fried garlic slices
Serrano or other hot green chilies, chopped, for garnish
Nutritional analysis per serving (4 servings)
10 grams carbs; 172 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 247 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients except chilies in a large bowl. Mix well. Divide among four plates, and serve, garnished with chopped chilies.
Split pea flour is available in Indian markets. Spoon desired quantity onto aluminum foil, and bake at 350 degrees until it begins to brown, just a few minutes.
Private Notes