Yu Sheng Salad

• 250 g fresh salmon
• 1 medium size white daikon
• 1 carrot
• 1 Japanese cucumber (Kyuri)
• 1 medium size purple yam
• 2 spring onion/leek
• 1 red bell pepper
• 100 g unripe mango
• 2 pcs pomelo
• 5 pcs wonton skin/wrap
• 30 g roasted cashew, minced

Asian Dressing Ingredients:

• 4 tbsp plum sauce/ Bangkok chili sauce
• 2,5 tbsp sesame oil
• 4 – 5 tbsp rice vinegar
• 4,5 tsp white sugar
• 1,5 ginger water
• 1,5 tbsp garlic water

1. Remove the salmon skin, cover it using plastic wrap and leave it in the refrigerator for 1 – 2 hours.
2. Slice the salmon (cut the flesh across the grain).
3. Shred vegetables, such as white daikon, carrot, kyuri, red bell pepper, and green onion. Let it soaked for 1 – 2 minutes in cold water.
4. Slice thinly unripe mango, purple yam, and wonton skin.
5. Heat a pan, put cooking oil and saute the taro until cooked.
6. Fry the wonton skin using medium heat until turning brown, set aside.
7. Mix plum sauce, rice vinegar, sesame oil, sugar, ginger, and garlic water for the dressing. Stir well.
8. Prepare a big round plate. Arrange all the ingredients with the salmon fillet at the centre. Add the dressing before tossing.
9. Yu sheng is ready to be served for your Chinese New Year Feast.