Yu Sheng – Singaporean Chinese New Year Salad
This Chinese New Year salad uses the best seasonal ingredients to create a lucky dish that is affordable, delicious and fun for the whole family to make together. Learn about the origins of Yu Sheng here.
Yu Sheng Salad
- 3 oz. buckwheat soba noodles
- 1/3 cup chopped roasted salted peanuts
- 4 tsp. black sesame seeds
- 4 dashes five-spice powder
- 1 pomelo, cut into sections
- 3 ½ oz. enoki or shiitake mushrooms, trimmed
- 1 cup shredded carrot
- 1 cup shredded cucumber (skin on)
- 1 cup shredded daikon radish
- 4 oz. sushi-grade raw salmon
- 2 tangerines, cut into sections
- 2 Tbsp. shredded pickled red ginger
- ¼ cup sesame or won ton crackers
- 1 pomelo, juiced
- 1 tsp. honey
- 3 tsp. rice vinegar
- 1/4 cup sesame oil
- Freshly ground black pepper
To make the salad: Cook the noodles as directed on the package, then rinse them with cold water and refrigerate.
Using four red new year envelopes (lai see or hóngbāo), divide the sesame seeds, peanuts, and five-spice powder between them.
Arrange the pomelo, mushrooms, carrot, cucumber, radish, tangerines, ginger, and crackers in piles around the edge of a large platter. Arrange the soba noodles in the middle and top them with the fish.
To make the dressing: Whisk together the juice, honey, and vinegar. Whisk in the oil and season with salt and pepper.
Before tossing the salad, pour the dressing over all the ingredients. Give each person an envelope to sprinkle on top. Using chopsticks, toss the ingredients as high as possible, saying “Lo hei” (good luck) while mixing the salad. Serve.