Asian-style shredded salad

Ingredients

• Ume Vinegar:
• 2 pieces pickled plum 2 2pieces piecespickled plum
• 2 tbsp pickled ginger 2 2tbsp tbsppickled ginger
• 2 tbsp ginger , chopped2 2tbsp tbspginger, chopped
• 1 tsp beet juice 1 1tsp tspbeet juice
• 3 tbsp rock sugar 3 3tbsp tbsprock sugar
• 1 tbsp soy sauce 1 1tbsp tbspsoy sauce
• 2 tsp mirin 2 2tsp tspmirin
• 2 tsp Japanese vinegar 2 2tsp tspJapanese vinegar
• 2 tsp Banyuls vinegar 2 2tsp tspBanyuls vinegar
• 2 tsp white wine 2 2tsp tspwhite wine
• Salad Components:
• 2 oz dry rice noodle , (vermicelli)2 2oz ozdry rice noodle, (vermicelli)
• 2 oz taro 2 2oz oztaro
• 1 whole shallot 1 1whole shallotwhole shallots
• 1 tbsp spanish onions 1 1tbsp tbspspanish onionspanish onions
• 1/2 oz daikon radishes , julienne1/2 1/2oz ozdaikon radishdaikon radishes, julienne
• 1/2 oz jicama , julienne1/2 1/2oz ozjicama, julienne
• 1/2 oz cucumbers , julienne1/2 1/2oz ozcucumbercucumbers, julienne
• 1/2 oz Roma tomatoes , julienne1/2 1/2oz ozRoma tomatoRoma tomatoes, julienne
• 1/2 oz green onions , julienne1/2 1/2oz ozgreen oniongreen onions, julienne
• 2 tbsp peanuts , roasted and ground2 2tbsp tbsppeanutpeanuts, roasted and ground
• 1 tsp roasted sesame seeds 1 1tsp tsproasted sesame seeds
• Garnish: Microgreens and confetti petals:
• 1 tbsp radishes 1 1tbsp tbspradishradishes
• 1 tbsp basil 1 1tbsp tbspbasil
• 1 tbsp coriander 1 1tbsp tbspcoriander
• 1 tbsp edible Japanese roses 1 1tbsp tbspedible Japanese roses