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Yee Sang

Toss Toss Salad (Modified Yee Sang)

6 servings

Chef & Culinary Consultant, Peng S. Looi | Noosh Nosh (IG: @nooshnoshallday) | Louisville, KY | Photo Credit: Peng S. Looi

Ingredients for the Salad:

  • 1 Sweet potato
  • 20 g. Pickled ginger
  • 1 Carrot
  • 1/2 Fresh daikon
  • 10 Grapes, sliced in half
  • 1 1/2 lb. Fresh sushi-grade salmon, sliced
  • Toasted sesame seeds

Method for the Salad:

  1. Peel the sweet potato into thin slices (cut vertically into long juliennes).
  2. Place in a large bowl and toss with cornstarch to coat all the sweet potatoes.
  3. Add oil to a pot and place over high heat.
  4. Once hot, deep fry the thinly shredded sweet potato until cooked and crispy. Drain well on kitchen paper.
  5. Repeat the cutting process for fresh daikon and carrot but keep chilled.

Ingredients for the Dressing:

Method for the Dressing:

  1. In a small bowl, mix all ingredients. Set aside.

Assembly:

  1.  Arrange all salad ingredients, including the dressing, on a large circular serving plate.
  2. Toss the toasted sesame seed onto the freshly sliced salmon.
  3. Before tossing the salad, pour the dressing over the ingredients.

 

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