Recipe courtesy of Susur Lee
Print
Singaporean Slaw Salad with Salted Apricot Dressing
Total:
3 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
3 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 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
Pickled Red Onion
  • 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
Salted Apricot Dressing
  • 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

Directions

In a medium bowl, soak green onions in ice water to keep crisp. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 400 degrees F. Add half of the julienned taro root to the oil. Fry about 2 minutes, or until crisp and light gold in color. Remove taro slices from oil, drain on paper towels, and lightly salt. Repeat with remaining taro root.

Bring oil back up to 400 degrees F. Add half the vermicelli to the oil and fry until the noodles start to curl, about 2 or 3 seconds.. Remove the vermicelli from the oil, drain on paper towel and lightly salt. Fry the remaining vermicelli.

Remove the julienned green onion from the ice water and drain on paper towels. Divide the vermicelli equally among 4 serving plates. Divide and arrange the julienned green onions, cucumber, carrot, jicama, and diced tomatoes evenly over vermicelli. Top salads with the pickled onions and the fried taro root.

Sprinkle 1 teaspoon toasted sesame seeds and 1 1/2 teaspoons crushed peanuts over each salad. In a small bowl, combine the edible flower petals, fennel seedlings, daikon sprouts, and fried shallots. Divide the flower-sprout-shallot mixture evenly among salad plates. Serve the salads with the Salted Apricot Dressing alongside.

Pickled Red Onion

In a small saucepan add the rice wine vinegar and water and over medium heat, bring the mixture to a boil. Add the salt, black peppercorns, fennel seeds, bay leaf, and thyme to the saucepan and boil another 5 minutes. In a medium nonreactive bowl, combine the julienned red onion and the hot vinegar mixture. Toss gently to coat and let sit for at least 1 hour.

Salted Apricot Dressing

In a blender, add the salted apricot paste, rice wine vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and the salt. Blend until smooth, about 30 seconds.

Cook's Note

*Can be found at specialty Asian markets.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Singaporean Coffee Ribs

Recipe courtesy of K.F. Seetoh

Asian Style Slaw

Recipe courtesy of Dave Lieberman

Beet and Carrot Slaw

Recipe courtesy of Young Sun Huh

Jicama Slaw

Recipe courtesy of Bobby Flay

Black Bean Salad with Mango, Cilantro and Lime

Recipe courtesy of Kelsey Nixon

Jicama Slaw

Recipe courtesy of Kelsey Nixon

Ginger and Coriander Corn Salad

Recipe courtesy of Siba Mtongana

The Ultimate Coleslaw

Recipe courtesy of Tyler Florence

Mortadella Pasta Salad

Recipe courtesy of Nigella Lawson

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here