Recipe by: Alvin Quah
Time: 40 minutes. Serves: 2


  • ½ cup finely shredded carrots (use a mandolin, result should be thin strands)

  • ½ cup finely shredded daikon (use a mandolin, result should be thin strands)

  • ½ cup of finely shredded red cabbage

  • ½ cup of celery, sliced into thin strips

  • ½ cup finely shredded Asian cabbage (wombok)

  • 5-10 string beans, finely sliced (diagonally)

  • ½ cup red capsicum, finely sliced

  • ½ cup yellow capsicum, finely sliced

  • ½ cup cucumber, deseeded and shredded, excess liquid drained with paper towel

  • 2 radish, sliced into thin circular shapes

  • 1 ½ cup Asian vermicelli, cooked as per manufacturer’s instructions then refreshed in cold water

  • ¼ cup pomelo

  • ¼ cup wonton skins, cut into 2-3cm squares and fried until golden

  • ¼ cup peanuts, roasted and crushed

  • ¼ cup coriander, roughly chopped

  • 1 ½ tbsp sesame seeds, lightly toasted

  • ½ cup salmon pieces (sashimi grade), sliced into strips

  • Dressing

  • ¼ cup plum sauce

  • 1 tbsp vinegar

  • 1 ½ tbsp honey

  • 2 tsp palm sugar syrup

  • Juice of half a lemon


  • 1.

    In a small bowl, add red cabbage the rub salt and sugar (1 tsp each) onto the cabbage and set aside for 20 minutes. Squeeze out excess liquid and set aside. Use the same process to pickle the celery.

  • 2.

    Arrange vegetables in a large plate. Place noodles on top and sprinkle, pomelo, wonton, salmon, coriander, peanuts and sesame seeds. Pour dressing and toss.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 252kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 7g
  • Carbohydrate 38g
  • Sugar 7g
  • Sodium 196mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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