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Singaporean Slaw Salad with Salted Apricot Dressing

Singaporean Slaw Salad with Salted Apricot Dressing
Prep Time
10 min
Cook Time
5 min
Yields
4 servings

Try this 16 ingredient salad with an out of this world taste.

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ingredients

For the Pickled Red Onion

1
red onion
1
cup rice wine vinegar
1
cup water
½
tsp salt
¼
tsp black peppercorns
¼
tsp fennel seeds
1
bay leaf
1
sprig thyme

For the Salted Apricot Dressin

1
cup salted apricot (ume) paste
½
cup rice wine vinegar
1
tsp mirin
1
tsp Dashi
1 ½
Tbsp onion oil
3
Tbsp sugar
½
Tbsp peeled and chopped fresh ginger
¼
tsp salt

For the Singapore Slaw Salad

1
pickled red onion
1 ½
cup Salted Apricot Dressing
2
green onions, both white and green parts, julienned
Vegetable oil for deep frying
1
taro root, peeled and julienned
2
oz rice vermicelli – broken into 3 inch pieces
1
large English cucumber, julienned
1
large carrot, peeled and julienned
1
small jicama, peeled and julienned
2
large roma tomatoes, peeled, seeded and thinly sliced
tsp toasted sesame seeds
tsp crushed roasted peanuts
tsp edible flower petals
tsp fennel seedlings
tsp purple basil seedlings
tsp daikon sprouts
tsp fried shallots
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directions

Step 1

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.

Step 2

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

Step 3

Soak green onion in very cold water to keep crisp. Meanwhile, heat large pot of oil. When temperature reaches 400 degrees F, 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.

Step 4

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.

Step 5

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.

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