Singaporean Style Slaw


This is Chef Susur Lee's celebrated signature 19-ingredient salad. It's both beautiful and incredibly delicious!



1 recipe Pickled Red Onion, below
1 1/2 cups Salted Plum Dressing , recipe below
2 green onions, both white and green parts, julienned
2 oz rice vermicelli, broken into 3 pieces
3 oz taro root, julienned
1 large English cucumber, peeled and julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
1 cup daikon, peeled and julienned
2 large Roma tomatoes, peeled, seeded, and thinly sliced
4 tsp toasted sesame seeds
1 tbsp pickled ginger
6 tsp crushed roasted peanuts
4 tsp edible flower petals
4 tsp fennel seedlings
4 tsp purple basil seedlings
4 tsp coriander seedlings
4 tsp daikon sprouts
4 tsp fried shallots

Pickled Red Onion
1 red onion
1 cup rice wine vinegar
1 cup water
1/2 tsp salt
1/4 tsp black peppercorns
1/4 tsp fennel seeds
1 bay leaf
1 sprig thyme
Salted Plum Dressing
1 cup salted preserved plums, pitted
1/2 cup rice wine vinegar
1 tsp mirin
1 tsp dashi, optional
1 1/2 tbsp olive oil
3 tbsp sugar or honey
1/2 tsp fresh ginger, peeled and chopped
1/4 tsp sea salt


For Pickled Red Onion

Peel and julienne red onion and set aside in a medium bowl. In small saucepan, bring vinegar and water to a boil. Season with salt, peppercorns, fennel seeds, bay leaf and thyme; continue boiling for another 5 minutes. Pour mixture over onion while hot and let sit for 1 hour.

For Salted Plum Dressing

In blender, combine plum paste, vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and salt. Puree until smooth.

For Singapore Slaw Salad

Soak green onion in very cold water to keep crisp. Meanwhile, heat large pot of oil. When temperature reaches 400°F, deep fry taro root, half the amount at a time, for 2 minutes until crisp and light gold in color. Remove slices from oil, place on paper towel, and lightly salt. At same temperature, quickly deep fry vermicelli, half at a time, for 2 seconds, or until they curl. Remove vermicelli from oil, place on paper towel, and lightly salt.

To Serve

Remove julienned green onion from bowl and drain. Divide vermicelli equally between 4 plates and arrange green onion, cucumber, carrot, jicama, daikon, tomatoes, and pickled red onion around noodles. Top with fried taro root. Sprinkle toasted sesame seeds and crushed peanuts over each salad. In small bowl, combine edible flower petals, seedlings, sprouts, and fried shallots. Sprinkle flower-sprout-shallot mixture on salad and serve with Salted Plum Dressing alongside.


Video: Singaporean Style Slaw

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