Around The World Slaw

YIELD: 4 Servings
TIME: 1 hr 30 min

Ingredients

Spicy Ginger Plum Vinaigrette

2 tbsp plum sauce
3 tbsp freshly grated ginger
2 tbsp sambal oelek
Juice of 3 limes
3 tbsp honey (or maple syrup if vegan)
1 cup vegetable or olive oil
1 tsp kosher salt

Pickled Red Onion

1 red onion, peeled, julienned
1 cup water
1 cup rice wine or apple cider vinegar
1/2 cup sugar

Slaw

1 english cucumber, julienned
1 large carrot, julienned
1 bunch green onions, sliced thin
6 radishes, julienned
1 pickled red onion, julienned
1 asian pear, julienned
1 cup green papaya, julienned (about half a papaya depending on the size)
1 cassava, peeled, julienned
3 eddoes, peeled, julienned
1 shallot, sliced thin, tossed lightly in cornstarch
Cilantro micro-greens
Pea shoot micro-greens
Edible flower petals
Black sesame seeds

Preparation

Step 1:

Make vinaigrette. In a large bowl, whisk everything together except oil. Slowly, in a steady stream, whisk oil until combined. Set aside.

Step 2:

Pickle red onion. In a small sauce pan bring water, vinegar and sugar to a boil. Poor mixture on top of julienned red onion and let sit for an hour. Set aside.

Step 3:

For the slaw I like to use a spiral slicer. You can buy it on amazon here. Create curls for the cucumber and carrot. Same for the cassava and eddo and rinse them in cold water and let them soak until ready to be fried. Use a Japanese mandoline to slice and julienne radishes, papaya, shallots and asian pear. Slice green onions thinly on an angle by hand.

Step 4:

Heat deep-fryer or use a large pot and heat vegetable oil to 375°F. Deep fry cassava and eddoes. Don't overcrowd the deep-fryer. Only fry half the amount at a time. Fry until crisp and lightly golden. Toss sliced shallots in a little cornstarch and also fry. Place everything on paper towels and season with salt.

Step 5:

Assemble salad. In a bowl toss cucumber, carrot, radish, pear, papaya, pickled red onion and green onion with vinaigrette. Divide into 4 portions and place on plates. In a large bowl mix cassava and eddo curls, fried shallot, edible flower petals, cilantro and pea shoot micro-greens and place on top of slaw. Sprinkle each salad with black sesame seeds drizzle vinaigrette around the salad.