Asian-style shredded salad
16 people added this to their Recipe Box
This recipe makes 4 servings
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Ingredients
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Ume Vinegar:
2 pieces pickled plum
2 tbsp pickled ginger
2 tbsp ginger, chopped
1 tsp beet juice
3 tbsp rock sugar
1 tbsp soy sauce
2 tsp mirin
2 tsp Japanese vinegar
2 tsp Banyuls vinegar
2 tsp white wine
Salad Components:
2 oz dry rice noodle, (vermicelli)
2 oz taro
1 whole shallot
1 tbsp spanish onions
1/2 oz daikon radishes, julienne
1/2 oz jicama, julienne
1/2 oz cucumbers, julienne
1/2 oz Roma tomatoes, julienne
1/2 oz green onions, julienne
2 tbsp peanuts, roasted and ground
1 tsp roasted sesame seeds
Garnish: Microgreens and confetti petals:
1 tbsp radishes
1 tbsp basil
1 tbsp coriander
1 tbsp edible Japanese roses
Preparation:
Put all the ingredients for the ume vinegar in a sauce pan. Bring to a boil. Then, puree the ingredients in a food processor and strain into a large bowl. Let the mixture cool.
Fry the rice noodles until ready. Deep fry the taro until crispy. Deep fry onions and shallot until crispy.
Chop all fresh veggies and toss into the large bowl with the vinegar mixture. Add rice noodles, taro, onion and shallot. Toss together and top with radish and sprout.
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