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Singapore Slaw ala Zentan!

A few days ago I was going on about the refreshing, yet super satisfying Singapore Slaw at Zentan, which then only made me want one, but since I was in Leesburg, not DC for the day, it was out of reach, which then led to a search on Tastespotting (my favorite place to search for recipes) for a how to, which led to me finding a complete video tutorial on Washingtonian!  (How’s that for a run on sentence?)

I’ve pasted the recipe from their site below along with the fab photo above, but you’ll need to click here to go over there to see the informational and entertaining video how to!

Singapore Slaw With Salted Plum Dressing
Serves 4

2 green onions, both white and green parts, julienned
1 taro, peeled and julienned
2 ounces rice vermicelli noodles, broken into three pieces
1 large English cucumber, julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
1 daikon, peeled and julienned
2 large roma tomatoes, peeled, seeded, and thinly sliced
1 pickled red onion (see recipe below)
4 teaspoons toasted sesame seeds
6 teaspoons crushed roasted hazelnuts
4 teaspoons fried shallots
4 teaspoons edible-flower petals
4 teaspoons micro purple basil
4 teaspoons micro beet greens
4 teaspoons daikon sprouts
2 tablespoons pickled ginger
1½ cups salted-plum dressing (see recipe below)
Vegetable oil for frying
Salt as needed

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