One thing that is apparent from looking through dozens and dozens of recipes for Burmese salads: they have mastered the art of making salads, from choosing the vegetables to adding extra ingredients for saltiness, texture, fragrance and acidity. This cabbage salad was delicious!
Forgive the lack of measurements and significant liberties taken from a traditional cabbage salad. I didn't measure. I simply combined, tasted, and adjusted as needed. I also didn't make this as spicy as it usually is. Chop a head of cabbage into bite-sized pieces, cover in salted water, and place in the fridge for an hour.
In the meantime, saute dried shrimp and shallots in a splash of olive until they they are beginning to crisp.
Drain the soaked cabbage thoroughly, then put into a bowl. Add the shallots and shrimp mixture, 2 tablespoons lime juice (I used Bearss limes), and a generous drizzling of oil. Mix thoroughly by hand, squeezing the cabbage slightly to bruise it. Taste and add more salt and lime juice if desired. I sprinkled my finished salad with paprika since I didn't add the red chili flakes.