During a recent trip to visit my family in Brazil, my mom could not stop talking about a certain ginger salad that her sister had made for one of their family gatherings. My mom got me so curious about that salad that I asked her to make it for me.
After the first bite, I understood what the hype was all about. First of all, the salad is very simple to make and yields a great amount of food, which makes it wonderful for feeding a crowd. But most importantly, there is something very addicting about this dish. The flavors are very delicate with a great balance of sweet and savory. The fried ginger adds a flavor that is out of this world. And finally, you have a mouthwatering mix of textures coming from crunchy cabbage, chewy raisins and juicy pineapple.
I like to start by chopping all my ingredients. Make sure to put the chopped cabbage in a large bowl. The next step is to fry the ginger in hot sesame oil until golden brown.
When the ginger is done, remove it from the oil with a slotted spoon and transfer it to a small bowl. Use the same pan and oil to fry the garlic. Pay close attention because the garlic cooks very quickly. When the garlic is about to be done, add the sesame seeds and cook until both garlic and seeds are golden brown. Immediately pour that hot oil (with garlic and sesame seeds) over the cabbage. Follow with the ginger and toss it all together. The hot oil should wilt the cabbage slightly.
After that, add pineapple, scallions, golden raisins and rice vinegar.