Yee sang - prosperity salad
This is a colourful salad served during the 15 days of Chinese New Year where all the diners will toss the salad as high as possible amidst lots of laughter and sayings like 'lo hei' for luck and prosperity! Yee Sang is served mainly in Malaysia and Singapore.
|½ medium||Daikon, finely grated|
|1 medium||Carrot, finely grated|
|3 pieces||Cabbages, finely cut|
|½ medium||Cucumber, finely grated|
|1 large||Red pepper, finely sliced|
|200 g||Seaweed salad|
|5 pieces||Pickled onions, finely sliced|
|3 pieces||Gerkin, finely julienned|
|1 stalk||Spring onion, finely sliced|
|1 Tbsp||Pickled ginger, finely julienned|
|400 g||Salmon, thinly sliced|
- Shred each vegetable into very fine shreds, squeeze dry each type separately, and arrange on a very large platter.
- Arrange thin slices of salmon and when ready to eat squeeze lemon juice to cure for a minute.
- To make the sauce, heat the plum sauce, honey and sesame paste together. When ready to eat, thin sauce down with some lemon juice.
- Place seasonings in an ang pow envelope. Mix oils together in a small bowl.
- When everyone is ready to eat, layer the salad with crispy noodles/biscuits, ground peanuts, sesame seeds, cured salmon, sprinkle over the seasonings, oils and sauce. All diners will then use their chopsticks and toss/mix the Yee Sang and eat immediately.