Bahan-bahan
-
60 g purple cabbage, shredded
-
80 g white radish (daikon), shredded
-
100 g carrot, shredded
-
100 g Japanese cucumber, shredded
-
100 g pomelo sacs
-
80 g Korean snow pear, shredded
-
20 g Japanese pickled ginger, chopped
-
40 g marinated jelly fish (chuka kurage)
-
8 Crab sticks, blanched, shredded
-
100 g bite-sized salmon sashimi
-
A handful of coriander leaves
Topping ingredients:
-
35 g roasted sesame seeds
-
120 g coarsely ground roasted peanuts
-
80 g cornflakes
Yee Sang Dressing:
-
2 tbsp vegetable oil
Langkah-langkah
1
Arrange the fresh and pickled ingredients on a large platter.
2
Just before serving, arrange the crushed nuts and sesame seeds over the fresh and pickled ingredients.
3
Pour the dressing over the Yee Sang, toss everything together and serve.