Today we’re going beyond watery diner salads, sporting browning lettuce, one measly crouton, a white-washed tomato, and a solitary red onion ring. (Thank goodness) Instead we’re loading our chopsticks with fresh, spicy ginger, salty fish sauce, fried lentils and chickpeas, chickpea flour, peanuts cabbage… and… and… so much happy goodness. This is a bouquet of flavor that sounds more … quirky.. than it really is. This Burmese salad is extremely well balanced, which surprised me. No one flavor dominates the other. The chickpeas and lentils add protein, the cabbage binds everything together, the ginger is the occasional spicy bite, and even the fish sauce simply adds a salty dressing when combined with the bright acidity of lime juice and lemons.