Chopped Salad, Burma Style (Paleo, Whole30)
Try this Chopped Salad, Burma Style (Paleo, Whole30) recipe.
Try this Chopped Salad, Burma Style (Paleo, Whole30) recipe.
- juice of 1 lime
- 3/4 lbs spinach chopped
- 1 medium size large ripe tomato diced
- 1 tbsp hemp seeds
- 2 tbsp sunflower seeds unsalted
- 1 tbsp fried shallots (see instructions below)
- 1 tbsp fried shallot oil
- 1 1/2 tsp red boat fish sauce (alt. 1/2 tbsp coconut aminos)
- 1/2 tsp sea salt (or to taste)
- pinch of red chilli powder or cayenne powder (opti
- Carbohydrate 6.51795075676376 g
- Cholesterol 0 mg
- Fat 3.4543525582124 g
- Fiber 3.05509144510828 g
- Protein 4.51695211114196 g
- Saturated Fat 0.332489131388648 g
- Serving Size 1 1 serving (134g)
- Sodium 90.4028264078895 mg
- Sugar 3.46285931165548 g
- Trans Fat 0.48841176700334 g
- Calories 64 calories
Step-by-step
- Slice one large sized (or 2 medium sized) shallot into thin slices.
- Heat a saute pan or a wok with 4 tbsp coconut oil over medium high heat. When hot, turn the heat down to medium, add sliced shallots.
- Add a small pinch of salt. Continue stirring and moving shallots with a wooden spoon until golden brown, about 4-5 minutes.
- Separate crispy fried shallots and oil. Set aside for later use.
- Mix well all ingredients under “dressing”.
- Toss everything together with 1 tbsp of shallot oil and fried shallots.
- Enjoy the salad alone or as side dish. If you want, add a fried egg for extra yum !
Frying the shallots requires constant attention during the final minute, as thin slices transition from golden to burnt very rapidly once they reach the four-minute mark in medium-hot coconut oil. Burmese salads traditionally rely on a balance of fresh crunch, fermented umami, and toasted aromatics rather than heavy vinegar-based dressings. Here, fresh lime juice and fish sauce substitute for the complex fermented tea leaves or ginger pastes found in traditional laphet thoke, yet they provide the necessary acidic backbone to cut through the richness of the seeds and oil. When slicing the tomatoes, remove the watery seed pulp to prevent the chopped spinach from wilting prematurely upon contact with the salt. Unsalted sunflower seeds benefit from a dry pan toast for precisely two minutes before mixing to release their essential oils. The resulting texture depends entirely on keeping the leafy greens dry before tossing with the tablespoon of reserved shallot-infused oil, which coats each piece of spinach to create a waterproof barrier against sogginess.
