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Independence Day Special: Yee Shang – Traditional Salad

Posted By: Pooja Gupta

Yusheng or Yee Shang is a traditional Chinese dish made with ingredients like carrot, cucumber, ginger, turnip etc. Generally the main ingredient present in this dish is the fish. But Chef Choong Chew Loon gives us the vegetarian version of the recipe which can be savoured by everyone.

Salmon is the fish variety that would go extremely well in this recipe. This salad is a very colourful salad, since lots of greens, and different coloured ingredients are used here.

Can there be a perfect recipe for Independence day than this? We bet, not. So, enjoy your day with the healthy greens and learn the preparation method, which is as mentioned below.

Yee Shang – Traditional Salad
Yee Shang – Traditional Salad
Prep Time
15 Mins
Cook Time
Total Time
25 Mins

Recipe By: Chef Choong Chew Loon

Recipe Type: Salad

Serves: 2-3

  • Edible oil - 2 tbsp

    Sliced ginger - ¼th tsp

    Lukewarm water - 2 tbsp

    Red salted ginger - 2 tbsp

    Carrot (grated) - 1 cup

    Green apple (grated) - 1 cup

    Cucumber (grated) - 1 cup

    Turnip (grated) - 1

    Chopped coriander - 1 tbsp

    Wonton wrappers - a few

    Peanuts - a handful

    Sesame oil - 1 tbsp

Red Rice Kanda Poha
How to Prepare
  • 1. Take oil in a saucepan and heat it.

    2. Now take the wonton wrappers and fry them until they acquire crispness.

    3. Take them out from a mesh skimmer and keep it aside.

    4. Let the oil drain on a paper towel.

    5. Arrange all the wonton wrappers and salad ingredients on a platter.

    6. Let it show its various colours around the platter. You could arrange it in the Indian Flag order, so that it gives the feel of the Indian flag colour combination.

    7. Sprinkle the vegetables with peanuts, sesame oil and coriander leaves.

    8. Place the rest of the ingredients in a bottle and merge it well.

Nutritional Information
  • Serves - 1
  • Calories - 250 cal
  • Carbohydrates - 15 g
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Read more about: independence day salad
Story first published: Monday, August 14, 2017, 19:11 [IST]
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