TasteToronto | Lee's Singapore Slaw

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Lee's Singapore Slaw

Moderate

Lee's Singapore Slaw

from Lee

Robin Winship

Robin Winship

Lee's Singapore Slaw

Yields:

4 Servings

Prep Time:

1 hours 0 mins

Cook Time:

1 hours 30 mins

Method

Pickled Red Onion 4 Steps

  • Step 1

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

  • Step 2

    In a small saucepan, bring vinegar and water to a boil.

  • Step 3

    Season with salt, peppercorns, fennel seeds, bay leaf and thyme; continue boiling for another 5 minutes.

  • Step 4

    Pour mixture over onion while hot and let sit for 1 hour.

Salted Plum Dressing 2 Steps

  • Step 1

    In a blender, combine plum paste, vinegar, mirin, Dashi, onion, oil, sugar, ginger and salt.

  • Step 2

    Puree until smooth.

Assembly 8 Steps

  • Step 1

    Soak green onion in very cold water to keep crisp.

  • Step 2

    Meanwhile, heat large pot of oil. When temperature reaches 400 degrees Fahrenheit, deep fry taro root, half the amount at a time, for 2 minutes until crisp and light gold in colour.

  • Step 3

    Remove slices from oil, place on paper towel and lightly salt.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Top with fried taro root.

  • Step 7

    Sprinkle toasted sesame seeds and crushed peanuts over each salad.

  • Step 8

    In a 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.

Tags:

Toronto Restaurants

Cooking At Home

Singapore Slaw

Lee

Moderate

Lee's Singapore Slaw

from Lee

Robin Winship

Robin Winship

Lee's Singapore Slaw

Yields:

4 Servings

Prep Time:

1 hours 0 mins

Cook Time:

1 hours 30 mins

Ingredients

Singapore Slaw

  • 1 pickled red onion (recipe below)

  • 1 ½ 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, 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

  • Thyme or parsley leaves

  • 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

  • ½ tsp salt

  • ¼ tsp black peppercorns

  • ¼ tsp fennel seeds

  • 1 bay leaf

  • 1 sprig thyme

Salted Plum Dressing

  • 1 cup salted preserved plum (pitted)

  • ½ cup rice wine vinegar

  • 1 tsp mirin

  • 1 tsp Dashi (Japanese cooking stock)

  • 3 tbsp sugar

  • ½ tsp fresh ginger, peeled and chopped

  • ¼ tsp sea salt

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Method

Pickled Red Onion 4 Steps

  • Step 1

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

  • Step 2

    In a small saucepan, bring vinegar and water to a boil.

  • Step 3

    Season with salt, peppercorns, fennel seeds, bay leaf and thyme; continue boiling for another 5 minutes.

  • Step 4

    Pour mixture over onion while hot and let sit for 1 hour.

Salted Plum Dressing 2 Steps

  • Step 1

    In a blender, combine plum paste, vinegar, mirin, Dashi, onion, oil, sugar, ginger and salt.

  • Step 2

    Puree until smooth.

Assembly 8 Steps

  • Step 1

    Soak green onion in very cold water to keep crisp.

  • Step 2

    Meanwhile, heat large pot of oil. When temperature reaches 400 degrees Fahrenheit, deep fry taro root, half the amount at a time, for 2 minutes until crisp and light gold in colour.

  • Step 3

    Remove slices from oil, place on paper towel and lightly salt.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Top with fried taro root.

  • Step 7

    Sprinkle toasted sesame seeds and crushed peanuts over each salad.

  • Step 8

    In a 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.

Tags:

Toronto Restaurants

Cooking At Home

Singapore Slaw

Lee