Singapore Slaw
Posted on 10. Jun, 2010 by grace in Chinese, GF-Adaptable, Healthy Asian, Salad, Singaporean
Photo by Lia Chang
One of my signature dishes, Singapore Slaw features 19 different ingredients including edible pansies, daikon, tropical ginger, pickled onions, tomatoes, cucumbers, carrots, daikon sprouts, cilantro sprouts, toasted sesame seeds, red onion, rice vermicelli, crushed roasted peanuts, fennel and hazelnuts. It’s crowned with a birds nest of taro and tossed with salted plum dressing. It’s a great hit. Everybody loves it. I’ve been doing that in my restaurant in Toronto the past four years – Susur Lee
Singapore Slaw
By Susur Lee, Author of Susur: A Culinary Life
Serves 4
1 Pickled Red Onion (see recipe below)
1 1/2 cups Salted Apricot Dressing (see recipe below)
2 green onions, both white and green parts, julienned
2 ounces rice vermicelli, broken into 3 pieces
1 large English cucumber, julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
2 large Roma tomatoes, peeled, seeded, and thinly sliced
4 teaspoon toasted sesame seeds
6 teaspoons crushed roasted peanuts
4 teaspoons edible flower petals
4 teaspoons fennel seedlings
4 teaspoons purple basil seedlings
4 teaspoons daikon sprouts
4 teaspoons fried shallots
Pickled Red Onion
1 red onion
1 cup rice wine vinegar
1cup water
1/2 teaspoon salt
1/4 teaspoon black peppercorns
1/4 teaspoon fennel seeds
1 bay leaf
1 sprig thyme
Salted Apricot Dressing
1 cup salted apricot (ume) paste
1/2 cup rice wine vinegar
1 teaspoon mirin
1 teaspoon dashi
1 1/2 tablespoon onion oil
3 tablespoons sugar
1/2 teaspoon fresh ginger, peeled and chopped
1/4 teaspoon 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 Apricot Dressing:
In blender, combine apricot 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, 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 Apricot Dressing alongside.
8 Responses to “Singapore Slaw”
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Wow, what beautiful presentation! Sounds delicious and fun to eat!
What’s would be the dominant ingredient in this salad?
[...] Singapore Slaw by Susur Lee | New Asian Cuisine [...]
Had it last week while in Toronto. I now understand why it’s the signature dish. DELISHOUS. Hands down. When you go, this is the got-to-have salad. You will not be disappointed.
Last Thursday my daughter treated me to a belated birthday at 603 Younge St. W. We had the singapore slaw – it was a fantastic culinary experience WOW! I came home an invested in a Mandoline. Haven’t been able to find all the ingredients especially daikon but I tried substituting sweet potato.
Plan to make it for my granddaughters this weekend. Thank you. I am telling all my friends that next time they are in Toronto they must plan an outing to your restaurant.
It was seriously amazing. That and the Caramellized Black Cod. Gotta try it!!