Oh yes, I do love those farmer’s markets so when I went to Toronto in May, my dear friend brought me to Brickworks on a Saturday to see what Toronto had to offer. It was a bit early in the season so there were lots of greens and carrots but no bounty of fruit yet.
As we were deciding on what to eat for lunch, we stumbled upon some guys all suited up in white chefy outfits…wait a minute…I recognize this salad!
Oh indeed, Susur’s famous Singapore slaw was being sold for $5 a box….$5!!!!! 19 ingredients artfully mixed together, my favourite is the edible flowers and crispy rice noo
I was being all green and such that day so I asked if they could put the salad in my tupperware I had tucked in my bag…what nice boys 🙂
Here’s the recipe I pulled from here:
What you need!
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
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
What to do!
For Pickled Red Onion:
1. Peel and julienne red onion and set aside in a medium bowl.
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.
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:
1. Soak green onion in very cold water to keep crisp.
2. 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.
3. 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.
1. Remove julienned green onion from bowl and drain.
2. Divide vermicelli equally between 4 plates and arrange green onion, cucumber, carrot, jicama, tomatoes, and pickled red onion around noodles.
3. Top with fried taro root.
4. Sprinkle toasted sesame seeds and crushed peanuts over each salad.
5. In small bowl, combine edible flower petals, seedlings, sprouts, and fried shallots.
6. Sprinkle flower-sprout-shallot mixture on salad and serve with Salted Apricot Dressing alongside.