1 Pickled Red Onion, recipe follows
1 1/2 cups Salted Apricot Dressing, recipe follows
2 green onions, both white and green parts, julienned
Vegetable oil, for deep frying
1/2 taro root, peeled and julienned
2 ounces rice vermicelli, broken into 3-inch pieces
1 large English cucumber, julienned
1 large carrot, julienned
1 small jicama, peeled and julienned
2 large roma tomatoes, peeled, seeded and thinly sliced
4 teaspoons toasted sesame seeds
6 teaspoons crushed roasted peanuts
4 teaspoons edible flower petals
4 teaspoons fennel seedlings
4 teaspoons purple basil seedlings
4 teaspoons daikon sprouts
4 teaspoons fried shallots
1 cup rice wine vinegar
1 cup water
1/2 teaspoon salt
1/4 teaspoon black peppercorns
1/4 teaspoon fennel seeds
1 bay leaf
1 sprig fresh thyme
1 medium red onion, julienned
1 cup salted apricot (ume) paste*
1/2 cup rice wine vinegar
1 teaspoon mirin
1 teaspoon Dashi*
1 1/2 tablespoons Onion Oil*
3 tablespoons sugar
1/2 tablespoon fresh ginger, peeled and coarsely chopped
1/4 teaspoon salt
*Can be found at specialty Asian markets.
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