Singaporean Slaw Salad & Salted Apricot Dressing

Rice vermicelli and exotic Asian herbs and vegetables make this salad stand out from the rest. This is one of the most popular dishes at Lee, Susur Lee's trendy King Street West restaurant.

1 Pickled Red Onion (see below)
1-1/2 cups Salted Apricot Dressing (see below)
2 green onions, both white and green parts, julienned
2 oz. 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 tsp toasted sesame seeds
6 tsp crushed roasted peanuts
4 tsp edible flower petals
4 tsp fennel seedlings
4 tsp purple basil 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 Apricot Dressing
1 cup salted apricot (ume) paste
1/2 cup rice wine vinegar
1 tsp mirin
1 tsp dashi (Japanese cooking stock)
1-1/2 tbsp onion oil
3 tbsp sugar
1/2 tsp fresh ginger, peeled and chopped
1/4 tsp sea salt


Pickled Red Onion

Step 1: Peel and julienne red onion and set aside in a medium bowl.

Step 2: 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.

Salted Apricot Dressing

Step 1: In blender, combine apricot paste, vinegar, mirin, dashi, onion oil, sugar, ginger, and salt. Purée until smooth.

Singapore Slaw Salad

Step 1: 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 colour. Remove slices from oil, place on paper towel, and lightly salt.

Step 2: 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

Step 1: 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.

Step 2: Sprinkle toasted sesame seeds and crushed peanuts over each salad.

Step 3: 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.