YU SANG - CHINESE NEW YEAR SALAD Recipe

Name: YU SANG - CHINESE NEW YEAR SALAD Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces of wonton skin, cut into 1 1/2 X 3/8 X 3/8 strips; 1 cup canola oil for frying; A 1/2 cup roasted peanuts, crushed coarsely; 1 tablespoon black sesame seeds, toasted; 2 tablespoon white sesame seeds, toasted; 2 carrots, peeled, shredded to make 2 cups; 1 large white radish/ daikon, peeled, shredded to make 2 cups; 1 small green papaya, peeled, shredded to make 2 cups; 2 springs scallions, julienned 2-inch to make 1 cup; A 1/2 bunch cilantro leaves, makes 1 cup; A 1/2 cup Japanese pickled leeks/rakkyo zuke, sliced thinly; A 1/2 cup of Japanese pickled ginger, sliced thinly; 1 pomelo, peeled, membranes, seeds and pith removed; 3/4 lb fresh ahi tuna, sliced thinly; 1A 1/4 cup of Asian plum sauce (Lee Kum Kee brand preferred); A 1/4 cup lime, juice; A 1/2 cup grapeseed oil or other mild flavored oil; 1 tablespoon Asian 5 spice powder; 1 red envelope

Servings: persons

8 pieces of wonton skin, cut into 1 1/2 X 3/8 X 3/8 strips
1 cup canola oil for frying
A 1/2 cup roasted peanuts, crushed coarsely
1 tablespoon black sesame seeds, toasted
2 tablespoon white sesame seeds, toasted
2 carrots, peeled, shredded to make 2 cups
1 large white radish/ daikon, peeled, shredded to make 2 cups
1 small green papaya, peeled, shredded to make 2 cups
2 springs scallions, julienned 2-inch to make 1 cup
A 1/2 bunch cilantro leaves, makes 1 cup
A 1/2 cup Japanese pickled leeks/rakkyo zuke, sliced thinly
A 1/2 cup of Japanese pickled ginger, sliced thinly
1 pomelo, peeled, membranes, seeds and pith removed
3/4 lb fresh ahi tuna, sliced thinly
1A 1/4 cup of Asian plum sauce (Lee Kum Kee brand preferred)
A 1/4 cup lime, juice
A 1/2 cup grapeseed oil or other mild flavored oil
1 tablespoon Asian 5 spice powder
1 red envelope

1
Preparing the crunchy topping: Cut wonton skin into small strips.
2
In a small saucepan, heat 1/2-inch of canola oil till hot, 360F.
3
Deep fry the wonton skin till golden brown.
4
Drain.
5
Set aside.
6
In a separate pan, dry roast both sesame seeds till golden brown and fragrant.
7
Set aside.
8
Preparing the salad: Finely shred carrots, daikon, green papaya using a Japanese spiral mandoline or a food processor.
9
Set aside, separately.
10
Julienne scallions into 2-inch long.
11
Soak in cold water 10 minutes, then drain.
12
Slice pickled shallots and pickled ginger finely.
13
Remove tough stems from cilantro leaves.
14
Remove skin and membranes from pomelo to obtain the fruit sac.
15
Arrange all vegetables on a large platter in a circle, taking care to alternate colors.
16
Slice the ahi tuna and place in the middle of the platter.
17
Preparing the dressing: In a separate bowl, whisk together plum sauce, lime juice and oil.
18
To serve: Immediately prior to serving, drizzle the salad dressing over the vegetables.
19
Sprinkle crushed peanuts, sesame seeds, and wonton skin crisps.
20
At the table, sprinkle Asian 5 spice (served out of the red envelope).
21
Give everyone around the table a pair of chopsticks and have everyone participate in the tossing for good luck.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 pieces of wonton skin, cut into 1 1/2 X 3/8 X 3/8 strips, 1 cup canola oil for frying, A 1/2 cup roasted peanuts, crushed coarsely, 1 tablespoon black sesame seeds, toasted, and more.

Yes, YU SANG - CHINESE NEW YEAR SALAD Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!