Ingredients

The following ingredients have 8 Servings
  • 1 small taro ((peeled) (about 1½ lbs))
  • 1 small jicama ((peeled) (about 1 lb/450g))
  • 1 small daikon ((peeled))
  • 1 medium carrot ((peeled))
  • A few drops of red and green food coloring
  • ½ packet wonton wrapper
  • 1 packet smoked salmon ((lox) (3.5oz))
  • 1 tbsp lime juice
  • 4 sections pomelo ((peeled and broken into small chunks))
  • 2 tbsp pickled ginger (slices)
  • ½ cup cilantro ((stems removed))
  • ¼ tsp five spice powder
  • 1 tbsp sesame seeds ((toasted))
  • ¼ cup hoisin sauce ((60ml))
  • ¼ cup apricot (or plum jam (60ml))
  • 2 tbsp honey
  • 2 tbsp water
  • ½ tsp sesame oil

Instruction

  • Using a grater, shred taro, jicama, daikon, and carrot into long strips. Keep shredded vegetables separate. Do not mix.
  • Divide shredded taro into two. Color one portion with two to three drops red food coloring and the other with green food coloring. Deep fry shredded and colored taro until crispy, about 5 to 6 minutes. Remove and drain on paper towels. Keep the two colors separate.
  • Cut wonton wrappers into strips. Deep fry until golden brown. Remove and drain on paper towels.
  • Place smoked salmon a small bowl. Mix in lime juice.
  • Combine all dressing ingredients in a small pan over medium heat. Stir until sauces are well mixed and slightly thickened. Remove and place in a small serving bowl.
  • Arrange all shredded vegetables, pomelo, pickled ginger, crispy taro, crispy wonton strips, and cilantro into individual sections on a large platter. Place bowl of smoked salmon in the center.
  • When everyone is gathered round, pour smoked salmon onto vegetables. Sprinkle five spice powder and toasted sesame and drizzle dressing over vegetables. Get everyone to toss the salad using chopsticks.