Lat Thut Song (Burmese Rainbow Salad)

2 - Lunch, Salad

Prep Time: 45 minutes Cook Time: 15 minutes Total Time: 60 minutes Difficulty: Easy Servings: 4 Source:

Ingredients

Salad:

1 cup green cabbage julienned

1/2 green papaya (unripe) julienned

2 TB carrot julienned

1/4 cup tomato diced

1/4 cup cilantro chopped

1 medium onion julienned (half to be left raw, half will be fried)

1/2 cup wheat vermicelli

1/2 cup rice vermicelli dried

1/2 cup potato diced

1/2 cup string beans cut into 1" pieces

2 cups canola oil plus 4 tsp., divided

1 TB split yellow chickpeas (chana dal) coarsely ground

1/2 cup firm tofu diced

2 teaspoons red pepper flakes

4 large cloves garlic sliced thinly

Dressing:

1/4 cup onion/garlic oil

3 teaspoons soy sauce

1/3 cup hot water

1 TB tamarind pulp

1 teaspoon sugar

1/3 teaspoon salt

Description

Vegetarian / Vegan: Vegan

The prep on this recipe takes quite a while; preparing all the individual ingredients is time consuming, but very much worth it. We suggest that you mix this salad with your hands (the Burmese name for this salad means "hand tossed") before serving.

Directions

Heat a pot of water to boiling and cook egg noodles until tender.

Remove with tongs and place in ice bath to cool, drain, and set aside.

Bring water back to a boil and cook rice vermicelli until tender.

Remove from pot, cool in ice water and set aside.

Heat water again and cook potatoes until tender, about 2-3 minutes, repeating process to drain and cool.

Heat water a last time and blanch string beans for 30 seconds, drain and cool.

Heat oil in a deep pot until shimmering and add half of the sliced onion. Fry until golden brown and drain on paper towels.

Fry garlic in the same oil until golden brown and place on paper towels.

Reserve 1/4 cup of the garlic-onion oil for the dressing and keep the rest for another use.

Place tamarind water, 1/4 cup garlic-onion oil, soy sauce, salt, and sugar in a bowl and stir to combine.

Heat dry skillet and toast yellow bean powder until golden, about 1 minute. Remove and set aside.

Heat 2 tsp. oil in a pan over medium heat and fry tofu until golden brown. Drain on paper towels.

Add 2 more tsp. oil to the pan over medium heat and fry chili flakes for about 10 seconds, until fragrant. Drain on paper towels.

Now that you have prepared all ingredients, get a large bowl and mix all prepared and raw salad ingredients together.

Drizzle over dressing as necessary and mix with your hands.