Prosperity Salad

Home cook Elaine Teng puts a modern twist on classic Lunar New Year dishes that are not only delicious but symbolically rich

Posted on Mar. 3, 2017
By Editor

Prosperity Salad
Prep 25 mins • Cook 15 mins • Serves 4


  • Salad
    50g dried bee hoon (yields about 160g cooked bee hoon)
    4 tsp Thai lime juice
    4 tsp orange syrup
    30g pineapple, julienned
    2 pineapple shells, flesh removed 
  • Pickled Vegetables
    30g cucumber, shredded
    30g cabbage, shredded
    30g carrot, shredded
    30g radish, shredded
    60g rice vinegar
    60g sugar
    1 tsp salt

  • Orange Syrup
    75ml orange juice
    1 tbsp sugar
    1 tsp corn flour, mixed with 1 tsp water


Step 1

Prepare the salad ingredients. Blanch dried bee hoon in a pot of boiling water for 10-15 mins. Drain and rinse in cold water.

Step 2

Prepare pickled vegetables. Combine cucumber, cabbage, carrot, radish, rice vinegar, salt and sugar in a large bowl, and mix well. 

Step 3

Transfer pickled vegetables to a glass jar and let it chill in the refrigerator for at least 1 hr before use. Drain pickled vegetables and set aside. 

Step 4

Prepare orange syrup. Boil orange juice with sugar in a pot over medium heat for about 3 mins. 

Step 5

Add corn flour mixture to the orange syrup and stir well till mixture thickens. 

Step 6

Remove from heat and allow the mixture to cool before use. 

Step 7

Combine blanched bee hoon, pickled vegetables, lime juice and orange syrup in a large bowl, and mix well. 

Step 8

Serve salad in hollowed out pineapple shells, and garnish with coriander, green onion, green chilli, red chilli, fresh lime, roasted peanuts and fried salmon skin. 

Recipes: Elaine Teng
Photographs: Hwa Beng

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