Burmese Salad

 

INGREDIENTS

•  2 tablespoons almond flour
•  1/2 large yellow onion, thinly sliced, divided
•  1/4 cup avocado oil (or other neutral-flavored oil)
•  1 and 1/2 juicy limes, divided
•  2 cups (8-9 ounces) shredded Rotisserie chicken, cold or room temperature
•  1/2 large green cabbage, cored, and very thinly sliced
•  1/2 English cucumber (or 2 Persian cucumbers), halved lengthwise, then sliced into thin half moons
•  1 small jalapeño pepper, ribbed, seeded, and finely minced
•  1/2 cup packed cilantro leaves, coarsely chopped
•  1 tablespoon fish sauce, plus more for serving
•  1/2 teaspoon kosher salt, or more to taste
•  2 tablespoons crispy garlic chips, crushed

• METHOD

  1. Toast Almond Four: Spread the chickpea flour into a small dry skillet. Place over medium heat, stirring often, until the flour is golden brown and toasted, roughly 3 to 4 minutes. Transfer to a small bowl to cool completely.
  2. Prepare the Salad: Place half of the sliced onion in a small bowl. Squeeze one juicy lime over the onion mixture, toss lightly, and set aside while you prepare the rest of the salad. Allowing the raw onion to sit in the lime juice helps temper the raw flavor.
  3. In a small skillet, heat the oil over medium-high heat. Add the remaining sliced onion to the pan (they should sizzle as they hit the oil) and shallow fry, stirring the onion continuously, until the slices have shriveled, are evenly golden brown in color, and crispy.
  4. Assemble the Salad: Transfer the crispy onions, as well as the cooking oil (this infused onion oil will essentially be the oil in the 'vinaigrette' of the salad) to a large salad bowl and allow the oil to cool to room temperature. Add the shredded rotisserie chicken, cabbage, cucumber, jalapeño pepper, cilantro, and toasted (and cooled) almond flour. Toss with tongs until well combined. Add the fish sauce, salt, and reserved raw onion and lime mixture, and juice of the remaining 1/2 lime. Toss again.