Asian-style shredded salad

By Susur Lee, chef and owner of Susur

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This recipe makes 4 servings

Portion size: 4

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

Ume Vinegar:

2 pieces 2piecespickled plum
2 tbsp 2tbsppickled ginger
2 tbsp 2tbspginger, chopped
1 tsp 1tspbeet juice
3 tbsp 3tbsprock sugar
1 tbsp 1tbspsoy sauce
2 tsp 2tspmirin
2 tsp 2tspJapanese vinegar
2 tsp 2tspBanyuls vinegar
2 tsp 2tspwhite wine

Salad Components:

2 oz 2ozdry rice noodle, (vermicelli)
2 oz 2oztaro
1 1whole shallotwhole shallots
1 tbsp 1tbspspanish onionspanish onions
1/2 oz 1/2ozdaikon radishdaikon radishes, julienne
1/2 oz 1/2ozjicama, julienne
1/2 oz 1/2ozcucumbercucumbers, julienne
1/2 oz 1/2ozRoma tomatoRoma tomatoes, julienne
1/2 oz 1/2ozgreen oniongreen onions, julienne
2 tbsp 2tbsppeanutpeanuts, roasted and ground
1 tsp 1tsproasted sesame seeds

Garnish: Microgreens and confetti petals:

1 tbsp 1tbspradishradishes
1 tbsp 1tbspbasil
1 tbsp 1tbspcoriander
1 tbsp 1tbspedible 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.