Salad

Myanmar Cabbage Salad (Pe Byaw Thoke)

Original name: Cabbage Salad (Pe Byaw Thoke)

Prep

15 mins

Cook

0 mins

Servings

BurmeseEasySnackDairy FreeGluten FreePescatarian

About this dish

Pe byaw thoke is a bright, crunchy Burmese cabbage salad that comes together in minutes and hides layers of flavor in a simple dressing. Fresh shredded cabbage is tossed with fried shallots, roasted peanuts, and a tangy-savory mix of lime, fish sauce, and tamarind.

In Myanmar, thoke simply means 'tossed,' and this style of salad is sold as a quick street snack or served alongside rice and curries. The secret is in the balance: sour, salty, nutty, and just a whisper of sweetness.

Ingredients

UK and US measurements are both included for every recipe.

Green cabbage, finely shredded

vegetable

500 g

Imperial: 1 lb

Fresh lime juice

liquid

3 tablespoons

Fish sauce

seasoning

2 tablespoons

Tamarind paste (or tamarind concentrate)

seasoning

1 tablespoon

Palm sugar (or brown sugar)

seasoning

1 teaspoon

Crispy fried shallots

vegetable

4 tablespoons

Imperial: 1/4 cup

Roasted peanuts, lightly crushed

other

4 tablespoons

Imperial: 1/4 cup

Fresh cilantro leaves, chopped

herb

2 tablespoons

Bird's eye chili, thinly sliced (optional)

vegetable

Method

Prepare the cabbage

PT5M

Finely shred the green cabbage and place it in a large mixing bowl. If you prefer a softer texture, lightly bruise the shreds with your hands or a rolling pin.

Make the dressing

PT3M

In a small bowl, whisk together the lime juice, fish sauce, tamarind paste, and palm sugar (if using) until the sugar dissolves. Taste and adjust: it should be sour, salty, and slightly sweet.

Toss the salad

PT3M

Pour the dressing over the cabbage and toss well to coat every shred. Add the fried shallots, crushed peanuts, cilantro, and sliced chili (if using). Toss again gently.

Rest and serve

PT5M

Let the salad sit for 5 minutes to allow the flavors to meld. Give it one final toss, then transfer to a serving bowl. Garnish with extra peanuts and fried shallots if desired.

Equipment

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Nutrition facts

360 kcal

Calories

4 g

Protein

10 g

Carbohydrates

8 g

Fat

3 g

Fiber

600 mg

Sodium

Tips

For the crispiest texture, shred the cabbage as thinly as possible and toss it with the dressing just before serving. The salt in the fish sauce will draw out moisture over time, so it's best enjoyed fresh.
If you can't find tamarind paste, substitute with an extra tablespoon of lime juice and a pinch of brown sugar to mimic the tangy-sweet balance.
To make it vegan, replace the fish sauce with light soy sauce and a pinch of salt. The flavor will be slightly different but still delicious.
Toasting the peanuts and shallots briefly in a dry pan before adding them to the salad deepens their aroma and makes the dish even more fragrant.

Serving suggestions

Serve as a refreshing side dish with Burmese curries or grilled meats.
Enjoy as a light lunch on its own, topped with extra peanuts for protein.
Pair with steamed rice for a simple, satisfying meal.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.