Crunchy Burmese Ginger Salad

Ingredients:
- 1 cup Japanese-style pickled ginger, rinsed, drained and sliced into fine shreds
- 1/2 cup roasted or fried soybeans (available at Asian markets)
- 1/2 cup toasted pumpkin seeds (pepitas), or use additional soybeans
- 1/2 cup chopped roasted, unsalted peanuts
- 1/2 cup toasted white sesame seeds, or use additional peanuts
- 1 ripe tomato, preferably plum, seeded and sliced into thin wedges
- 1 heaping cup shredded Napa cabbage
- 1/4 cup fried shallots (see recipe)
- 2 tablespoons fresh lime juice, more to taste
- 2 tablespoons powdered dried shrimp, or 1 tablespoon fish sauce
- 2 tablespoons shallot oil (see recipe), more to taste
- Salt to taste

Directions:
- In a large bowl, combine all the ingredients except the shallot oil and salt.
- Toss together with your hands.
- Add oil and salt, mix again, and taste.
- Adjust the seasonings with lime juice, fish sauce, salt, and oil.