Rock ’n’ roll salad with plum dressing and crispy bits
Rock ’n’ roll salad with plum dressing and crispy bits
Servings: 4
This is like a spring roll, in a salad! Oh, man, it is SO good. If you’re taking this to a party, make sure to keep the chips separate and wait for them to cool, or cover with paper towel or loosely scrunched foil rather than a lid if they’re still warm. Store-bought plum jam varies in sweetness, so add extra salt and vinegar if you need to balance the flavours. I love using mung bean noodles, but rice vermicelli noodles will work. Spring roll wrappers are easy substitutes – I just prefer the golden brown of a fried wonton wrapper rather than the mild yellow of the fried spring roll wrapper. You could also use prawn crackers or crunchy noodles if you don’t have time to fry.
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Ingredients
- 50 g (1¾ oz) mung bean or rice vermicelli noodles
- 2-3 spring onions scallions, julienned into ribbons
- 1 carrot peeled and finely julienned
- 6-8 fresh shiitake mushrooms finely sliced
- 125 g (4½ oz) bean sprouts soaked in water
- 140 g (5 oz) tin water chestnuts sliced
- 250 g (9 oz) finely sliced wombok (Chinese cabbage)
PLUM SAUCE DIPPER DRESSING
- ¾ cup (250 g) plum jam
- 2 tbsp sweet chilli sauce
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp peanut oil
- 2 garlic cloves minced
- 1 thumb ginger grated
- ½ tsp five spice
- 2 tbsp coriander (cilantro) stems very finely sliced
- ¾ tsp salt flakes
FINAL BITS & BOBS
- Neutral oil for shallow-frying peanut or rice bran works here
- 10 wonton wrappers cut into quarter triangles
- 1 long red chilli finely sliced
- 1 loosely packed cup coriander cilantro leaves
- Crispy fried shallots
Instructions
- Make the plum sauce dipper dressing by whisking all of the ingredients together in a large bowl.
- Cook the noodles according to packet instructions, then snip into shorter lengths.
- Add the noodles, spring onion, carrot, mushroom, bean sprouts, water chestnuts and wombok to the dressing in the bowl, tossing to coat.
- Heat 1 cm (⅜ inch) of oil in a medium saucepan to 180°C (350°F) – a piece of wrapper should go golden in 20 seconds – and cook wrapper quarters in batches for about 1–2 minutes until a light golden brown. Drain on paper towel.
- Transfer the salad ingredients onto a platter, scatter with chilli, coriander leaves and crispy fried shallots, and finish with the crispy wonton wrappers just before serving.
Notes
Recipe from Salad for Days, Murdoch Books
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