New Recipes Singaporean Slaw Salad with Salted Apricot Dressing - ★Cooking Recipes★

Try this 16 ingredient salad with an out of this world taste.
Directions for: Singaporean Slaw Salad with Salted Apricot Dressing

Ingredients

For the Pickled Red Onion

1 red onion

1 cup rice wine vinegar

1 cup water

tsp salt

tsp black peppercorns

tsp fennel seeds

1 bay leaf

1 sprig thyme

For the Salted Apricot Dressin

1 cup salted apricot (ume) paste

cup rice wine vinegar

1 tsp mirin

1 tsp Dashi

1 Tbsp onion oil

3 Tbsp sugar

Tbsp peeled and chopped fresh ginger

tsp salt

For the Singapore Slaw Salad

1 pickled red onion

1 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

Directions

For the Pickled Red Onion

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.

For the Salted Apricot Dressin

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

For the Singapore Slaw Salad

1. 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.

2. 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.

3. 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.

See more: Vegetables, Fruit, Fry, Salad, Vegetarian, Rice/Grain, Herbs, Summer, Picnic