Chinese New Year salad

By Craig Wong
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Ingredients

Salad

  • 1/2 medium Jicama, peeled
  • 1 small Daikon, peeled
  • 3 carrots, peeled and turning sliced
  • 3 piece green onions, sliced
  • 1 medium cucumber
  • 1 medium Asian pear
  • 1 medium Granny smith apple
  • 1 medium red pepper
  • 1/4 bunch cilantro
  • 1/4 bunch medium red cabbage, sliced finely
  • 3 pickles
  • 1 cup pickled ginger
  • ½ cup Peanuts (optional), toasted & ground
  • ¼ cup toasted sesame seeds
  • Rice flour
  • Taro, sliced finely
  • Shallots, sliced finely
  • Wonton skins cut in squares
  • Fried sweet potatoes turning slicer
  • Canola oil, for frying
  • Key lime wedges
  • Sashimi

Dressing

  • 3 tablespoons Yuzu juice
  • 1 teaspoon sesame oil
  • 3 tablespoons mirin
  • 3 tablespoons rice vinegar
  • 2 tablespoons apricot preserves
  • 1 cup grapeseed Oil
  • 1 tablespoon sesame seeds
  • Salt and pepper

Directions

  1. Arrange crispy chips onto the salad mound, building as much height as possible, sprinkle nuts and pickles around the platter
  2. Pour the dressing while throwing the salad high in the air, the higher you toss, the more luck you'll have!
  3. Lotus chips sliced finely (slice all chips thinly on mandoline, drain very well and dust with: rice flour, taro, shallots, wonton skins, fried sweet potatoes, rice flour, canola oil

For the dressing:

  1. Whisk all dressing ingredients together
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