Singaporean Slaw Salad

{56 g} Makes 4

servings

Ingredients For the Pickled Red Onion

{38 g} 1

red onion

1 cup {239 g}

rice wine vinegar

1 cup {237 g}

water

1/2 tsp {1.5 g}

salt

1/4 tsp {0.0 g}

black peppercorns

1/4 tsp {0.5 g}

fennel seeds

bay leaf

sprig thyme

For the Salted Apricot Dressin

1 cup {155 g}

salted apricot (ume) paste

1/2 cup {119 g}

rice wine vinegar

1 tsp

mirin

1 tsp

Dashi

1 1/2 TBL {20 g}

onion oil

3 TBL {37 g}

sugar

1/2 TBL {1.9 g}

peeled and chopped fresh ginger

1/4 tsp {0.7 g}

salt

For the Singapore Slaw Salad

{38 g} 1

pickled red onion

1 1/2 cup {232 g}

Salted Apricot Dressing

{24 g} 2

green onions, both white and green parts, julienned

taro root, peeled and julienned

2 oz {57 g}

rice vermicelli - broken into 3 inch pieces

{301 g} 1

large English cucumber, julienned

{72 g} 1

large carrot, peeled and julienned

{267 g} 1

small jicama (sub apple or pear/daikon), peeled and julienned

{103 g} 1

small green/ripe mango (additional), peeled, julienned

{364 g} 2

large roma tomatoes, peeled, seeded and thinly sliced

1 tsp {3.1 g}

toasted sesame seeds

1 tsp {3.1 g}

crushed roasted peanuts

1 tsp {0.4 g}

edible flower petals

1 tsp {1.8 g}

fennel seedlings

1 tsp {0.5 g}

purple basil seedlings

1 tsp {1.8 g}

daikon sprouts

1 tsp {3.3 g}

fried shallots

0 g	Vegetable oil for deep frying

Directions

For the Pickled Red Onion

Peel and julienne red onion and set aside in a medium bowl. In small saucepan, bring vinegar and water to a boil. Season with salt, peppercorns, fennel seeds, bay leaf, and thyme; continue boiling for another 5 minutes. Pour mixture over onion while hot and let sit for 1 hour.

For the Salted Apricot Dressin

In blender, combine apricot paste, vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and salt. Puree until smooth.

For the Singapore Slaw Salad

Soak green onion in very cold water to keep crisp. Meanwhile, heat large pot of oil. When temperature reaches 400F/204C, deep fry taro root, half the amount at a time, for 2 minutes, or until crisp and light gold in color. Remove slices from oil, place on paper towel, and lightly salt. At same temperature, quickly deep fry vermicelli, half at a time, for 2 seconds, or until they curl. Remove vermicelli from oil, place on paper towel, and lightly salt.

Remove julienned green onion from bowl and drain. Divide vermicelli equally between 4 plates and arrange green onion, cucumber, carrot, jicima, tomatoes, and pickled red onion around noodles. Top with fresh tarot root.

Sprinkle toasted sesame seeds and crushed peanuts over each salad. In small bowl, combine edible flower petals, seedlings, sprouts, and fried shallots. Sprinkle flower-sprout-shallot mixture on salad and serve with Salted Apricot Dressing alongside.

Source

Note

2016-06-25

I would replace jicama with either pear or apple for convenience and a little sweetness.

Adding julienned green mango would be good too.

Replace the dressing with a poppy seed dressing.

Use onion oil for poppyseed dressing.

Make sure you have a good ratio of veg to the fried vermicelli.

Using knife seems better than mandoline.

Note	2016-07-18 Maybe try Peanut Ginger Dressing for Asian Slaw

Edit recipe:Singaporean Slaw Salad Show Edit History Fix