Singapore Slaw With Salted Plum Dressing

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Washington Post

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Ingredients

1 1/2 to 2 cups vegetable oil

2 cups loosely packed chopped leeks, white parts only (cleaned)

2 scallions, white and light-green parts, chopped

1 medium yellow onion, chopped

1 small red onion, peeled and cut into thin strips (julienne)

1 cup rice wine vinegar

1 cup water

1/2 teaspoon salt

1/4 teaspoon whole black peppercorns

1/4 teaspoon fennel seeds

1 bay leaf

1 sprig thyme

1 cup salted plum (ume) paste (available at Asian markets)

1/2 cup rice wine vinegar

1/2 cup mirin

1 teaspoon dashi (available at Japanese markets)

3 tablespoons sugar

1/2 teaspoon peeled and chopped fresh ginger root

2 scallions, white and light-green parts, cut into long, THREE-INCH PIECES AND CUT INTO thin strips (julienne) (1 CUP)

Vegetable oil, for frying (about 6 cups)

1 (4 ounces) taro root, peeled and cut into very thin julienne (may substitute a russet potato)

Salt, as needed

2 ounces rice vermicelli noodles, pulled apart into 2 sections

1 large (1 pound) unpeeled English (seedless) cucumber, cut into julienne (2 cups)

1 large (6 ounces) carrot, peeled and cut into julienne (1 1/4 cup)

1 small (1 pound) jicama, peeled and cut into julienne (3 1/2 cups)

1 (7 ounces) daikon radish, peeled, trimmed and cut into julienne (3 cups)

2 large (8 ounces) Roma tomatoes, peeled, seeded and cut into thin slices

4 teaspoons toasted sesame seeds

6 teaspoons crushed toasted hazelnuts

4 teaspoons fried shallots (available in Asian markets; may substitute 1 large shallot, cut into thin slices and fried)

4 teaspoons edible flower petals

4 teaspoons micro purple basil

4 teaspoons micro beet greens

4 teaspoons daikon sprouts (available at Asian markets)

2 tablespoons pickled ginger

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