Salads
This Burmese pennywort salad recipe brings the vibrant flavors of Myanmar to your table with its perfect balance of tangy tamarind, nutty toasted sesame, and fresh pennywort greens.
The dish showcases a traditional Burmese ingredient—hin saung—that delivers a peppery, slightly bitter crunch when combined with aromatic herbs and a zesty dressing.
What makes this salad special is how simple yet deeply flavorful it is, requiring just a handful of ingredients to create a dish that's both refreshing and satisfying.
The foundation of this salad lies in the pennywort, which must be thoroughly washed to remove any dirt while preserving its delicate texture. The dressing, made with tamarind paste, lime juice, garlic, and chili, adds a bright, tangy contrast that cuts through the greens' natural bitterness.
Toasted sesame seeds and crushed peanuts provide the crunch, while fresh herbs like cilantro and mint add layers of aromatic depth. The result is a salad that’s as visually appealing as it is delicious, with a mix of textures and flavors that keep every bite interesting.
What you’ll end up with is a dish that’s light yet substantial, perfect for a vegetarian meal or a side that complements grilled meats and seafood. The tamarind dressing ensures a tangy kick, while the toasted sesame and peanuts bring a satisfying crunch that balances the salad’s freshness.
This recipe is also incredibly versatile—you can adjust the spice level to taste or add shredded coconut for extra richness. It’s the kind of dish that feels both comforting and exciting, bringing a taste of Burmese cuisine to your kitchen.
Serve this salad as a refreshing starter or a hearty main dish, especially during warm weather when its bright flavors shine. The preparation is straightforward, making it ideal for weeknight dinners or special occasions.
Once you try this Burmese pennywort salad, you’ll find yourself reaching for pennywort greens again and again—it’s that good.
Ingredients for burmese pennywort salad
Fresh pennywort greens meet tangy tamarind and nutty crunch for a salad that's both refreshing and deeply flavorful.
| Ingredient | Amount | Notes |
|---|---|---|
| Pennywort Greens 🌿 | 6 cups | Thinly sliced, stems removed |
| Tamarind Paste 🍯 | ½ cup | Unsweetened, dissolved in warm water |
| Fresh Lime Juice 🍋 | ¼ cup | Strained, no pulp |
| Garlic Cloves 🧄 | 4 cloves | Minced, aromatic |
| Red Chili Flakes 🌶️ | 1 tbsp | Adjust for heat preference |
| Toasted Sesame Seeds 🥜 | ¼ cup | Lightly browned |
| Crushed Peanuts 🥜 | ½ cup | Roasted, coarsely chopped |
| Fresh Cilantro Leaves 🌿 | ¼ cup | Chopped, bright green |
| Fresh Mint Leaves 🌿 | ¼ cup | Chopped, tender |
| Shredded Coconut 🥥 | ¼ cup | Optional, for extra richness |
| Vegetable Oil 🫒 | 2 tbsp | For toasting sesame |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Brown Sugar 🍚 | 1 tbsp | Lightly packed |
Pennywort is the star here, so look for vibrant, fresh greens—avoid any that look wilted or yellowed. You can find it at Asian markets or well-stocked grocery stores in the produce section. If you can't find pennywort, watercress or butter lettuce work in a pinch, though the flavor will differ slightly. For tamarind paste, Mae Ploy or Thai Kitchen brands are reliable and easy to find. The lime juice needs to be fresh—no bottled stuff—and the garlic should be peeled and minced just before tossing with the dressing to keep it bright.
No tamarind paste? Lime juice plus a pinch of brown sugar mimics the tanginess, though it won't be identical. Want more crunch? Toast the peanuts and sesame seeds together in the same pan—it doubles the aroma. Fresh herbs are key, but if you're short on time, dried cilantro or mint at half the amount will work, though the flavor won't be as vibrant. The chili flakes can be swapped for fresh Thai chilies or a dash of sriracha, depending on your heat preference. And if you're feeling adventurous, add a splash of fish sauce for umami—though this keeps it vegetarian, you could use soy sauce instead.
This salad keeps best in the fridge for 3-4 days, stored in an airtight container with a paper towel pressed against the greens to absorb moisture. The dressing can be made ahead and stored separately for up to 5 days. For extra convenience, toast the sesame seeds and crush the peanuts in advance—they'll keep for 2 weeks in a sealed container. Serve chilled or at room temperature, and trust me, it tastes even better the next day as the flavors meld.
Why You'll Love This Recipe
- No-Chop Necessary: I swear, this salad comes together faster than I can say "tamarind." Just toss those pennywort leaves (whole stems and all) into a bowl—no fancy prep, no wilting drama. Honestly, the texture is still perfect even if you skip rinsing them thoroughly.
- Tamarind Zing: That sticky-sweet tamarind paste? It’s the MVP here. One teaspoon mixed with lime juice and a pinch of salt transforms the salad into something ridiculously addictive—bright, tangy, with just enough heat from the chili flakes to make your taste buds sing.
- Lunchbox Hero: Between us, this keeps flawlessly for three days in the fridge. Pack it in a jar, and it’s my go-to for work lunches—crunchy greens stay crisp, the dressing clings perfectly, and no sad wilted lettuce here. (Yes, even on a Tuesday night.)
- Pocketbook Friendly: Pennywort grows like a weed in my garden, but even if you buy it, it’s dirt cheap. A single jar of tamarind paste lasts forever, and lime + garlic are pantry staples. For under $5, you’ve got a salad that feels fancy without breaking the bank.
Step-by-step instructions for Burmese pennywort salad
Here's how to create this vibrant, tangy salad with perfect balance and texture.
Prepare the Tamarind Dressing
In a small bowl, combine the 0.5 cup tamarind paste with 0.25 cup fresh lime juice and 1 tablespoon brown sugar. Stir until the tamarind is fully dissolved and the mixture becomes smooth. The tamarind should create a thick, syrupy consistency that will coat your greens beautifully.
Add 4 minced garlic cloves and 1 tablespoon red chili flakes to the mixture, stirring well to distribute the heat evenly. Taste and adjust the sweetness or spice level to your preference. This dressing is the heart of your salad—its tangy, slightly sweet, and spicy profile will elevate every bite. Set it aside while you prepare the remaining ingredients.
Toast the Sesame Seeds and Peanuts
Heat 2 tablespoons vegetable oil in a small skillet over medium heat. Add the 0.25 cup toasted sesame seeds and toast for 2-3 minutes until they turn a rich golden brown and release a nutty aroma. Remove from heat immediately to prevent burning.
In the same skillet, add the 0.5 cup crushed peanuts and toast for another 2-3 minutes until fragrant and lightly browned. The peanuts should be warm but not crispy. Transfer both the sesame seeds and peanuts to a plate to cool slightly. Their nutty crunch will provide the perfect contrast to the tender pennywort greens.
Assemble the Salad Base
In a large bowl, combine the 6 cups pennywort greens with the 0.25 cup chopped cilantro leaves and 0.25 cup chopped mint leaves. Gently toss the greens with 0.5 teaspoon sea salt to help them wilt slightly and release their natural flavors. Pennywort greens have a delicate texture, so handle them with care to avoid bruising.
Add the toasted sesame seeds and peanuts to the greens, tossing gently to distribute evenly. If using, sprinkle in the 0.25 cup shredded coconut for an extra layer of texture and richness. The combination of herbs, nuts, and seeds will create a complex flavor profile that balances the tangy dressing.
Combine and Serve
Drizzle the tamarind dressing over the greens and toss gently to coat evenly. The greens should be lightly dressed, with just enough moisture to enhance their flavor without making them soggy. Taste and adjust the seasoning if needed—you may want to add a splash more lime juice or a pinch of salt to balance the flavors.
Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together. The tamarind dressing will soften slightly, creating a perfect harmony with the fresh greens and toasted toppings. Serve immediately while the peanuts are still warm and crunchy, and enjoy this refreshing Burmese-inspired salad!
Pro Tips For Making Burmese Pennywort Salad
- WILT THE GREENS FIRST: Pennywort wilts fast—toss it in boiling water for 30 seconds, then plunge into ice water. This keeps the texture crisp but tender enough to soak up the dressing without turning to mush. (I learned this the hard way after serving a sad, limp pile.)
- USE AGED TAMARIND PASTE: Fresh tamarind paste is sour and gritty—look for the dark, sticky blocks sold in Asian markets. Soften it in warm water for 10 minutes first, then strain out the pulp. The smoother the paste, the cleaner the flavor in your salad.
- GARLIC: MINCE, DON’T CHOP: For this dish, you want tiny, even garlic flecks—not big chunks that fight for space. Pulse 3-4 cloves in a food processor for 5 seconds, then toss in the salad. It distributes better and blends into the dressing without overpowering.
- LIME JUICE: ADD IT LAST: Acid kills the garlic’s raw bite, so wait until the very end to mix in the lime juice. If you’re using pennywort with a strong earthy note, squeeze in an extra tablespoon—just don’t overdo it, or the salad turns bitter. (Yes, I’ve done that.)
Storing and reheating your leftovers
Refrigerator Storage
Store your Burmese pennywort salad in an airtight container with a paper towel pressed against the greens to absorb excess moisture. Keep it refrigerated at 40°F or below for up to 3 days—the flavors actually deepen as the tamarind and lime mingle with the greens.
I like using glass containers because they prevent odors from seeping in, and the salad stays fresher longer. 💫
Freezer-Friendly Dressing
The tamarind dressing can be prepped ahead and frozen in ice cube trays for up to 3 months. Once frozen, transfer the cubes to a ziplock bag and thaw overnight in the fridge.
This is a game-changer for meal prep—I make a big batch on Sundays and use it in salads, marinades, or even drizzled over grilled chicken. 🥥
Reviving Wilted Greens
If your pennywort greens look slightly wilted after refrigeration, don’t toss them! Place the greens in a colander and run cold water over them for 10 seconds, then gently pat dry with a clean kitchen towel.
Toss with a dash of lime juice and sprinkle of salt to restore their crispness. This trick works wonders for any leafy greens. ✨
Reheating for Maximum Crunch
This salad isn’t meant to be reheated—it’s best enjoyed fresh. However, if you’ve prepped the toasted sesame seeds and peanuts separately, you can lightly warm them in a dry skillet over low heat for 30 seconds to revive their crunch.
Toss them into the chilled salad just before serving to maintain that satisfying texture contrast. 🥜
Portioning for Meal Prep
Divide the salad into individual glass containers (like Leviton 16-ounce jars) to keep the greens crisp and the dressing separate until ready to eat. Store the dressing in a small separate compartment or a ziplock bag within the container.
When ready to eat, simply pour and toss—no soggy greens here! This method keeps everything fresh for up to 5 days. 💡
Nutrition facts
Frequently asked questions
What's the best way to clean pennywort greens?
Pennywort needs thorough washing to remove dirt while preserving its delicate texture. Rinse the greens in cold water for 30 seconds, then soak in a bowl of ice water for 5 minutes to crisp them up. Drain well and pat dry with a salad spinner or clean towel. Never soak for too long—10 minutes max—or they'll turn mushy.
Can I substitute tamarind paste in this recipe?
Yes! For a quick substitute, mix 0.25 cup lime juice with 1 tablespoon brown sugar and 1 teaspoon vinegar (apple cider or rice). This mimics the tangy-sweet balance, though it won't be identical. For deeper flavor, use 1 tablespoon soy sauce instead of brown sugar to add umami. Adjust sweetness/spice to taste.
How spicy should this salad be?
The recipe uses 1 tablespoon red chili flakes as a baseline—adjust based on your heat tolerance. For mild: reduce to 0.5 tablespoon or use ½ teaspoon cayenne pepper. For extra heat, add 1 chopped Thai chili or 1 teaspoon sriracha. Taste the dressing before tossing with greens.
What's the secret to balancing the flavors?
The key is the tamarind-lime dressing ratio—it should coat the greens lightly but not overwhelm. Start with 2 tablespoons dressing per 2 cups greens, then adjust: more lime for brightness, more sugar for sweetness, or more chili for heat. The toasted sesame and peanuts add nutty depth that cuts through the tang. Taste as you go!
Is this salad safe for pregnant women?
Traditionally, pennywort salads in Burmese cuisine are safe, but pregnant women should avoid raw garlic in large amounts (a key ingredient here). Substitute with 1 teaspoon garlic powder or 1 clove roasted garlic instead. Also ensure all produce is thoroughly washed to prevent foodborne risks. When in doubt, consult a healthcare provider.