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Yu Sang (Chinese New Year Salad)


Bring the Chinese New Year with this scrumptious salad made with delicious tuna fish, jalapeno peppers and chinese white radishes.













Trans-fat Free, High Fiber


½ pound tuna fish
sashimi-grade OR striped bass fillet, fresh, about 6x2x1/2 inch piece
2 cups daikon (chinese icicle radish)
peeled, finely shredded
2 cups carrots
peeled, finely shredded
6 each ginger
thin quarter-sized, slices, finely shredded
cup ginger
preserved, pickled, finely shredded, sweet
¼ cup scallions, spring or green onions
pickled, finely shredded
6 each kaffir lime
fresh leaves, finely shredded
1 large jalapeño pepper
red, seeded, finely shredded
½ bunch scallions, spring or green onions
bunch, finely shredded
½ each cilantro
bunch, leaves only
¼ cup peanuts
1 x sesame seeds
toasted, for garnish
1 each limes
or lemon, cut in half, seeded
1 x potato chips
shrimp flavoured, or fried rice stick noodles, for garnish
½ tablespoon vegetable oil
½ tablespoon sesame oil
¼ teaspoon sugar
¼ teaspoon salt
teaspoon white pepper
teaspoon chinese five spice powder
1 x lemon juice


The quality and freshness of the fish is crucial for the success of the dish. Purchase the fish from a Japanese fish shop that specializes in sashimi, or a reliable fishmonger. To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor.

Chill fish until firm. Cut into paper-thin, 2-inch-long slices against the grain; set aside.

In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad. Then rinse and squeeze out excess water.

To assemble: Toss fish slices with marinade ingredients. Place fish in center of a platter. Arrange daikon and carrot shreds around fish. Scatter fresh and pickled ginger, the pickled scallions, lime leaves, chiles, green onions and cilantro over fish. Sprinkle with peanuts and sesame seeds.

Just before serving, squeeze the lime or lemon juice over all. It is customary for everyone to join in and toss the salad. Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together.

When the salad is fully tossed, taste for seasoning. Adjust with more sesame oil, lime juice, salt and/or some of the juices from the pickled vegetables.

Garnish with shrimp chips or fried rice stick noodles.

Serves 4 to 6.

NOTE: Bottled pickled ginger and pickled scallions may be found in Chinese markets. Kaffir lime leaves may be found in Thai grocery stores. If kaffir leaves are not available, omit or substitute domestic lime leaves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 20337% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 251mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 24%
Sugars g
Protein 35g
Vitamin A 217% Vitamin C 79%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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