Samusa Salad may be the most underappreciated salad on the Burma Superstar menu - but if it’s ever taken off the menu, its fans will be crushed. It’s actually surprising that its fan base isn’t bigger: it’s hard not to like the combination of crunchy samosas and shredded cabbage drizzled with a tamarind ginger dressing. Besides, the idea of using samosas in salad isn’t so different from using bread to make croutons. If you’re not inclined to make samosas, buying some at the store and popping them in the oven to make this salad works just fine. If you happen to have any Samusa Soup (page 106) on hand, spoon some of the broth over the salad for a richer flavor.
Serves 2; 4 as part of a larger meal
4 Samosas (page 188), sliced
2 cups shredded cabbage and/or romaine lettuce
½ cup sliced cucumbers
⅓ cup Fried Onions (page 208)
¼ cup thinly sliced red onion or shallots, soaked in water and drained
2 tablespoons seeded and minced jalapenos
2 tablespoons coarsely chopped cilantro
2 tablespoons coarsely chopped mint
1 tablespoon toasted chickpea flour (see page 215)
½ teaspoon salt
2 tablespoons Onion Oil (page 208) or canola oil
2 tablespoons Tamarind Ginger Dressing (page 219) or Tamarind Water (page 218)
1 lime or lemon, cut into wedges
In a salad bowl, combine the samosas, cabbage, cucumbers, fried onions, red onion, jalapeno, cilantro, mint, chickpea flour, and salt. Drizzle with the oil and tamarind dressing and squeeze 1 or 2 lime wedges over the top. Using your hands, mix well. Taste, adding more salt or lime juice if needed.