Ginger Salad

== Description ==
* Serves 6-8
== Ingredients ==
* 2 ounces fresh young ginger
* lemon or lime juice to cover, about 1/3 cup
* 2 tablespoons Crispy garlic Slices 
* 1/4 cup corn or peanut oil
* 2 tablespoons Toasted Chick Pea flour
* 2 tablespoons sesame seeds, toasted
* 2 tablespoons fine shredded sweet potato, fried in hot oil for about 1 minute
* 2 tablespoons fresh coconut, shredded and fried in hot oil for about 1 minute
* 2 tablespoons yellow split Peas, soaked in cold water for 6 hours, drained and fried in hot oil for about 1 minute
* 2 tablespoons roasted skinless peanuts
* 1/2 cup thin shredded cabbage
* 2 tablespoons Shrimp powder
* 2 tablespoons Shrimp sauce
* 2 teaspoons corn or peanut oil
== Directions ==
# 8 medium size garlic cloves and 1/4 cup corn or peanut oil. Cut the garlic cloves horizontally into thin slices 
# Heat the oil in a wok, drop the garlic slices in and fry over moderate heat for 2–3 minutes, until the slices turn light brown.
# Remove and drain on paper towels. Cool the oil.
# Place in a jar with a tight cover and refrigerate
# Shred the young ginger into a small bowl and cover it with the lemon or lime juice. 
# Refrigerate for at least 3 days. Then firmly squeeze out and discard the lemon juice.
# Mix the ginger with all the other ingredients including those that have been toasted and fried.
# Serve at room temperature.
Category:Cabbage Recipes
Category:Cambodian Recipes
Category:Cambodian Salads
Category:Coconut Recipes
Category:Corn Recipes
Category:Pea Recipes
Category:Green ginger Recipes
Category:Lime juice Recipes
Category:Peanut oil Recipes
Category:Potato Recipes