Recipe

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.