Malaysian · Malaysia

Cumin and Lime Torch Ginger Salad with Fried Anchovies

Name: Cumin and Lime Torch Ginger Salad with Fried Anchovies
Total time: 22 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 100g julienned torch ginger; 50g red onion, finely chopped; 2 green chilies, sliced; 2 bird's eye chilies, sliced; 10 fried anchovies, crushed; 2 tbsp lime juice; 1 tbsp fish sauce; 1 tbsp sugar; 1/2 tsp chili flakes; salt to taste; 1 tsp ground cumin; 1 tbsp lime juice

Warm cumin with tangy lime enhances the salad

22 minutes2 servings

Method

Mix cumin into julienned torch ginger and add extra lime juice to dressing
In a large bowl, combine julienned torch ginger, red onion, green chilies, and bird's eye chilies.
Add crushed fried anchovies and toss to mix.
In a separate bowl, whisk together lime juice, fish sauce, sugar, chili flakes, and salt.
Pour the dressing over the salad and toss to combine.
Chill for 10 minutes before serving.

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