Ingredients:
- Raw salmon
- Dumpling/wonton wrappers
- Carrot
- Capsicum
- White, red, and green radish
- Turnips
- Pickled ginger
- Red cabbage
- Coriander
- Onions
- Cucumber
- Crushed roasted peanuts
- Toasted sesame seeds
- Plum sauce
- Extra virgin olive oil
- 250ml KARTA coconut water
- Chinese five-spice powder
- Ground white pepper
- Ground cinnamon
Ingredients for dressing:
- 1 teaspoon sesame oil
- 2 tablespoons water
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon Chinese five-spice powder
1. Cut dumpling/wonton wrappers into thin strips.
2. Deep fry the strips until golden brown (approximately 30 seconds - 1 minute).
3. Remove from oil and store in an airtight container until ready to use.
4. Shred vegetables and fruits of your choice into fine long strips, keeping them separate.
5. Mix the dressing ingredients in a small pan over medium heat, stirring constantly until well combined. Remove from heat and place the slightly thickened dressing into a small bowl.
6. In a separate bowl, mix 250ml of KARTA coconut water with Chinese five-spice powder, ground white pepper, and ground cinnamon.
7. Drizzle this coconut water infusion over the shredded vegetables, fruits, and salmon for a refreshing twist.
8. Arrange vegetables, fruits, and salmon on a large platter, keeping each ingredient in separate sections. Sprinkle fried wonton wrappers on top.
9. When everyone is ready, drizzle the dressing over the vegetables, then sprinkle sesame seeds and crushed peanuts on top.
Toss the salad using chopsticks and enjoy the freshness with KARTA coconut water!
