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Ingredients

• 1 Pickled Red Onion, recipe follows
• 1 1/2 cups Salted Apricot Dressing, recipe follows
• 2 green onions, both white and green parts, julienned
• Vegetable oil, for deep frying
• 1/2 taro root, peeled and julienned
• 2 ounces rice vermicelli, broken into 3-inch pieces
• 1 large English cucumber, julienned
• 1 large carrot, julienned
• 1 small jicama, peeled and julienned

• 2 large roma tomatoes, peeled, seeded and thinly sliced
• 4 teaspoons 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 cup rice wine vinegar
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black peppercorns

• 1/4 teaspoon fennel seeds
• 1 bay leaf
• 1 sprig fresh thyme
• 1 medium red onion, julienned

• Salted Apricot Dressing
• 1 cup salted apricot (ume) paste*
• 1/2 cup rice wine vinegar
• 1 teaspoon mirin
• 1 teaspoon Dashi*

• 1 1/2 tablespoons Onion Oil*
• 3 tablespoons sugar
• 1/2 tablespoon fresh ginger, peeled and coarsely chopped
• 1/4 teaspoon salt
• *Can be found at specialty Asian markets

Description

Cooking Channel Serves Up This Singaporean Slaw Salad With Salted Apricot Dressing Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel