Pennywort Salad
Pennywort Salad is a healthy, herb-based salad made from pennywort leaves, a traditional medicinal plant known for its cooling and detoxifying properties. The salad includes ingredients like fried garlic, roasted peanuts, sesame seeds, dried shrimp (optional), and a sour touch from lime. Its flavor is earthy with a slightly bitter note from the pennywort, balanced by the nuttiness of sesame and garlic oil. It is often eaten as a refreshing side dish and is especially popular among health-conscious individuals in Myanmar.
Ingredients
- 1–2 cups fresh pennywort leaves (myin khwa), washed and chopped
- 1 small tomato (thinly sliced)
- ½ small onion (thinly sliced)
- 2–3 garlic cloves (sliced and fried with oil)
- 2 tbsp roasted peanuts or sesame seeds
- 1 tbsp fried split peas or chickpeas (optional)
- 1–2 green chilies (sliced thin, optional)
- Juice of 1 lime or lemon
- 1 tbsp garlic oil or peanut oil
- Salt to taste
How to Make?
To prepare Burmese pennywort salad, first wash the pennywort leaves thoroughly and chop them into bite-sized pieces. In a bowl, combine the chopped pennywort with thinly sliced tomatoes and onions. Add in the crispy fried garlic along with its fragrant oil, and sprinkle in the roasted peanuts, sesame seeds, and optional fried split peas for crunch. Season the salad with lime juice and a small pinch of salt to taste. Toss everything gently with clean hands or utensils to ensure the flavors are well mixed. For extra heat, you can add sliced green chilies. Serve immediately as a light, herbal side dish or snack. This salad is prized for its slightly bitter, fresh taste and is often eaten for its cooling and medicinal properties in Myanmar cuisine.
