[migration] empty title 36 Author: Canadian Living Credits: [migration] empty title 36

  • Portion size 4 servings

Ingredients

Garnish Microgreens and confetti petals:
  • 1 tablespoon radish
  • 1 tablespoon basil
  • 1 tablespoon coriander
  • 1 tablespoon edible Japanese roses
Salad Components:
  • 2 oz dry rice noodle (vermicelli)
  • 2 oz taro
  • 1 whole shallot
  • 1 tablespoon spanish onion
  • 1/2 oz daikon radish julienne
  • 1/2 oz jicama julienne
  • 1/2 oz cucumber julienne
  • 1/2 oz Roma tomato julienne
  • 1/2 oz green onion julienne
  • 2 tablespoons peanuts roasted and ground
  • 1 teaspoon roasted sesame seeds
Ume Vinegar:
  • 2 pieces pickled plum
  • 2 tablespoons pickled ginger
  • 2 tablespoons ginger chopped
  • 1 teaspoon beet juice
  • 3 tablespoons rock sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons mirin
  • 2 teaspoons Japanese vinegar
  • 2 teaspoons Banyuls vinegar
  • 2 teaspoons white wine

Method

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.

Share X
Food

Asian-style shredded salad