Wednesday, March 12, 2014

Wild Yam Salad with Plum & Osmanthus Dressing

Not wanting to have a full and heavy lunch, today I've prepared a  sweet and refreshing salad as lunch. ^0^ It is filling enough and yet won't feel sluggish even after a huge bowl of serving!!

Recipe source : Xin Flavours 19th Issue

  • 400gm fresh Chinese yam, 山药
  • 350gm lotus root, 莲藕
  • 50gm red capsicum, cut into strips
  • 50gm green capsicum, cut into strips
  • 50gm soaked black fungus, cut into strips
  • 50gm carrots, cut into strips
  • toasted sesame seeds for garnish
Dressing :
  • 3 tbsp plum sauce
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1 tbsp lime juice
  • 1/2 tbsp dried osmanthus flower


  1. Peel and cut Chinese yam into strips. Peel and slice lotus roots. (soak in water to prevent browning)
  2. Bring a pot of water to boil. Blanch black fungus, Chinese yam and lotus roots respectively. Drain away water and soak in cold water for 10mins.
  3. Mix salad dressing evenly. Place all ingredients into a mixing bowl and add in the dressing. Toss evenly.
  4. Garnish with sesame seeds and serve.

I'm linking this post to :

No comments:

Related Posts with Thumbnails