Asian-style shredded salad
14 people added this to their Recipe Box
Servings: 4
Ingredients:
Suggested Recipes
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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 soya
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 onion
1/2 oz diakon, julienne
1/2 oz jicama, julienne
1/2 oz cucumber, julienne
1/2 oz roma tomato, julienne
1/2 oz green onion, julienne
2 tbsp peanuts, roasted and ground
1 tsp roasted sesame seeds
Garnish: Microgreens and confetti pedals:
1 tbsp radish
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.
Additional Information
Tags:
Salads and Salad Dressings; Vegetarian; Vegetables; Pasta/Noodles; Nuts; Fry;
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