Mixed Vegetable Salad(A Burmese Vegetable Tray, Known As Assay-Tana)
A vibrant Burmese mixed vegetable salad featuring tender-crisp vegetables, toasted sesame seeds, and aromatic seasonings, perfect for a refreshing and flavorful appetizer or side dish.
Ingredients
- 1/2 cup vinegar
- 1 cup water ⓘ
- Pinch salt ⓘ
- Pinch turmeric ⓘ
- Pinch msg
- 1/2 onion, thinly sliced ⓘ
- 1 large clove of garlic, thinly sliced ⓘ
- 1/4 eggplant, cut into 1/2-slices ⓘ
- 15 okras, whole ⓘ
- 10 baby carrots, cut in half lengthwise ⓘ
- 1/4 squash, cut into 1/2-slices
- 1/2 cup string beans, cut into 3-inch pieces ⓘ
Instructions
- Deep-fry onions and sliced garlic separately until golden. Drain and let cool.
- Lightly crush the fried onions.
- Reserve 2 tablespoons of oil in which the garlic was fried.
- Set aside the remaining oil.
- Pour vinegar and water into an open pot; stir in salt, turmeric, and msg and bring to a boil.
- Boil each vegetable separately until tender-crisp, then strain.
- Boil the tomato as the last vegetable.
- Place all the cooked vegetables on a platter.
- Sprinkle with toasted sesame seeds, crushed onions, fried garlic, and the reserved oil.
- Add more salt to taste.
- Mix well before serving. Serve at room temperature.
Tips & Substitutions
For a vibrant salad, use fresh, seasonal vegetables. You can substitute the eggplant with zucchini or the okra with green beans if preferred. Adjust the vinegar to your taste; a splash of lime juice can add a nice twist. If you want a spicier kick, consider adding sliced chili peppers to the boiling water.
Serving Suggestions
Serve the mixed vegetable salad as a light main dish or as a side alongside grilled meats or fish. It pairs beautifully with rice or can be enjoyed with flatbreads. For a complete meal, consider serving it with Jewish Coffee Cake(Quick Bread) for dessert, creating a delightful balance of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, steam the vegetables briefly to retain their texture, or serve chilled as a refreshing salad. This dish can also be enjoyed cold, making it a great option for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Vegetable Salad(A Burmese Vegetable Tray, Known As Assay-Tana) contains roughly 1501 calories, with 52g protein, 307g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (240% of the Daily Value), iron (222% of the Daily Value), and vitamin C (151% of the Daily Value). Note that it is relatively high in sodium, at 2006mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
While fresh vegetables yield the best texture and flavor, frozen vegetables can be used in a pinch. Just be sure to adjust the boiling time as frozen veggies may cook faster. Thaw them before cooking to ensure even results.
How can I make this salad spicier?
To add heat, incorporate sliced fresh chili peppers into the boiling water with the vegetables or sprinkle red pepper flakes over the finished salad. You could also serve with a spicy dipping sauce on the side for those who enjoy extra heat.
What can I substitute for vinegar?
If you prefer a milder flavor, rice vinegar or apple cider vinegar can be used as alternatives. For a unique twist, try using lemon juice or lime juice instead, which will add a fresh citrus note to the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).