In the Kitchen

Vegetarian Yee Sang or Mixed Vegetable Salad

Vegetarian Yee Sang or Mixed Vegetable Salad




    • 100g white radish, shredded
    • 100g carrot, shredded
    • 100g mango, shredded
    • 50g spring onions, shredded
    • 1 red chilli, shredded
    • 75g pickled papaya, shredded
    • 6 pickled leeks, shredded
    • 100g pomelo wedges, peeled and separate the sacs
    • 4 kaffir lime leaves, finely shredded
    • 20g young ginger, finely shredded
    • 1 pair yao char kwai, sliced thinly and deep-fried until crispy
    • 100g sweet potato, finely shredded
    • 50g toasted sesame seeds
    • 70g roasted peanuts, pounded

    Sauce ingredients (cook and cool)

    • 300g plum sauce
    • 1 tbsp apricot jam
    • 3 tbsp lime juice
    • 3 tbsp honey
    • 1 tbsp sesame paste
    • 1 tsp sesame oil
    • 1/2 tsp salt or to taste
    • 10g Chinese five spice powder, put into a red packet


    Deep-fry shredded sweet potatoes in hot oil until crispy. Drain. Add sliced yao char kwai pieces to the hot oil. Deep-fry until lightly golden and crispy. Remove from oil and drain well on crushed kitchen paper.

    Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool completely before use.

    Arrange the shredded ingredients attractively on a big, round serving platter.

    To serve, pour the sauce over the yee sang and sprinkle the with five-spice powder.

    Add a sprinkling of sesame seeds and roasted peanuts.

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Note: This is a vegetarian recipe


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tried it and says:

Better than restaurant recipes.

I substituted the sweet potato fritters for wanton skin fritters. Much easier to make.

12 Apr 2012 10:59:00 AM