Source: dLife

Ginger combined with the freshness of tomato and cabbage make for a delicious salad.

Servings

0.5 cup fresh ginger root , thinly sliced
3 tbsp fresh lime juice
1 tbsp sesame seeds
2 tbsp peanut oil
2 tbsp minced garlic
1 small tomato , coarsely chopped
1 cup fresh red cabbage, chopped
3 tbsp dry roasted unsalted peanuts
2 tbsp low sodium soy sauce
1 tbsp chickpea flour
1 tbsp canned green chili peppers , minced (optional)

1 Combine ginger and 2 tablespoons lime juice, and set aside to marinate for a minimum of 2 hours.
2 Dry-roast sesame seeds in large skillet over medium-low heat until fragrant, about 3 minutes, stirring constantly to prevent burning. Remove from heat, and set aside.
3 Heat oil in same skillet over medium heat, and sauté garlic slices until brown, about 2 minutes. Remove from heat, and set aside.
4 Squeeze lime juice from ginger. Combine ginger, tomato, cabbage, peanuts, garlic, remaining oil, and sesame seeds. Add soy sauce and remaining lime juice. Sprinkle with chickpea flour and toss. Garnish with finely chopped chilies, if using.

Select the youngest and freshest ginger possible, avoiding any dried or discolored pieces. For a different, sweeter taste, try substituting red pickled ginger.