When the vibrant colors of my garden start to fall into autumn hues, my cravings shift toward fresh and delightful dishes. One incredible recipe that never fails to brighten my day is the Yee Sang—also known as the Prosperity Toss Salad. This eye-catching dish, filled with textures and flavors, is more than just a salad; it’s a celebration of abundance and good fortune, making it perfect for festive occasions or whenever I simply want to elevate a meal.
The combination of crispy fried wonton wrappers, sweet tender potatoes, and the rich umami of sashimi-grade salmon create a perfect harmony. And let’s not forget the playful crunch of pickled ginger and peanuts that takes every bite to a new level. As I combine these vibrant ingredients, I’m reminded of the joy in sharing this dish with friends and family. Tossing the salad together becomes a moment of connection and goodwill, each ingredient symbolizing wishes for prosperity in the year ahead.
Ready to bring a touch of celebration into your kitchen? Let’s dive into this easy Yee Sang recipe that’s sure to impress and delight!
Why is this Yee Sang Recipe so special?
Vibrant Colors: This salad is not only a feast for the taste buds but also for the eyes, with its rich array of colorful vegetables and ingredients.
Unique Flavors: The combination of sweet potatoes, fresh salmon, and nutty toasted peanuts brings a delightful blend of tastes that will leave you craving more.
Crispy & Crunchy: The fried wonton wrappers add a satisfying crunch, enhancing every bite with an exciting texture contrast.
Cultural Significance: Celebrating abundance and good fortune, this dish is perfect for any festive occasion or family gathering, making it a meaningful centerpiece.
Quick Assembly: Despite its eye-catching presentation, this Yee Sang recipe is surprisingly easy to prepare, saving you time while still impressing guests.
Share & Celebrate: Whether it’s a special occasion or just a Sunday dinner, tossing this salad with loved ones creates memorable moments of joy and connection!
Yee Sang Recipe Ingredients
Get ready to create a vibrant Prosperity Toss Salad!
For the Wonton Crust
- 150 g wonton skin – These crispy wrappers add delightful crunch and texture to your Yee Sang recipe.
- 3 cups vegetable oil – Essential for frying those wonton skins to golden perfection.
For the Salad Base
- 1 small orange sweet potato – Offers natural sweetness and a pop of color.
- 1 small purple sweet potato – Adds a unique flavor and rich antioxidants.
- 2 medium carrots – Freshly grated for a crunchy bite.
- 1 medium white radish – Provides a peppery kick and crisp texture.
- 1 large cucumber – Refreshing and lightens the salad, making every bite enjoyable.
- 1 bunch cilantro – Fresh herbs to brighten the dish and offer fragrant flavor.
For the Special Toppings
- 375 g jellyfish – Brings a unique umami character; drain well for perfect texture.
- ⅓ red pomelo – Sweet and tangy, adds luck and a burst of flavor!
- ⅓ cup pickled ginger – Provides a zingy contrast to the other ingredients.
- 4 tbsp crushed peanuts – Toasted for an irresistible crunch that complements the salad.
- 2 tbsp roasted white sesame seeds – They enhance the nutty profile and add visual appeal.
- 500 g sashimi grade salmon – The heart of this salad for a luxurious and flavorful touch.
For the Dressing
- 400 g plum sauce – Sweet and tangy, it’s the perfect base for the dressing.
- ½ tsp Chinese five spice powder – Adds warmth and depth of flavor to the dressing.
- ½ tsp white pepper – A little kick to elevate the overall taste.
- 2 tsp sesame oil – Rich flavor that binds the dressing beautifully.
- 2 tbsp hoisin sauce – Sweet and savory, it complements the other flavors perfectly.
- 1½ juiced lemons – Bright acidity to balance the richness of the salad.
Seasoning
- Salt – To taste, enhancing all the flavors.
- Pepper – A pinch adds an extra layer of flavor!
Gather these vibrant ingredients, and embark on a culinary adventure with this delightful Yee Sang recipe that will surely bring celebration and joy to your table!
How to Make Yee Sang Recipe
-
Cut the square wonton wrappers into 6 rectangles using kitchen shears. Separate each layer and place them on a plate ready to be fried. This will create the crispy base of your salad.
-
Peel both the orange and purple sweet potatoes, then slice them using a 3mm julienne slicer. Keep them separate as they’ll bring unique colors and flavors to your dish.
-
Heat vegetable oil in a small pot or wok to medium, then deep fry the cut wonton skin wrappers until golden brown. This should take about 2-3 minutes; remove and set aside to cool.
-
Deep fry the shredded orange sweet potato in small batches until they turn golden and crispy. Each batch takes roughly 2-3 minutes. Place them on paper towels to absorb any excess oil.
-
Repeat the frying process for the purple sweet potato, following the same steps as above. This will maintain that beautiful crunch for your Yee Sang!
-
Peel the pomelo, remove the pith, and carefully extract the segments without breaking the juice sacs. Set aside; their bright flavor is key to balancing the salad.
-
Grate the carrots, white radish, and cucumber. Squeeze the radish to eliminate excess water; let it sit on paper towels until assembly for a fresh taste.
-
Chop the cilantro leaves roughly and set aside to bring freshness and fragrance to your dish.
-
Prepare the jellyfish by draining it well and mixing in the packet seasonings. Set aside for assembly—the jellyfish adds a unique texture to your salad.
-
Squeeze out liquid from the packaged ginger and let it dry on paper towels. This will enhance its flavor when added to the salad.
-
Toast the crushed peanuts on a small pan for about 2 minutes until fragrant. Keep an eye on them to ensure they don’t burn, then set aside.
-
Toast the sesame seeds in a similar manner for about 2 minutes until fragrant. If they’re already toasted, you can skip this step.
-
Slice the sashimi-grade salmon into very thin slices, approximately 5 mm. Set aside in the fridge to keep it fresh until you’re ready to assemble.
-
Mix the dressing by combining plum sauce, Chinese five spice powder, white pepper, sesame oil, hoisin sauce, and lemon juice in a microwave-safe bowl. Microwave on high for 1 minute and allow to cool before using.
-
Assemble the salad on a large shallow platter. Start from the edge by layering white radish, cucumber, jellyfish, carrot, cilantro, orange sweet potato, purple sweet potato, red pomelo, and pickled ginger. Place the salmon in the center for a stunning visual.
-
Divide the fried wonton skin into four piles and place them around the edge or on top of the salad. Scatter the roasted peanuts and sesame seeds over the top; this adds delightful crunch!
-
Serve with a ⅓ of the dressing on the side to allow everyone to pour over the salad just before tossing. This enhances the flavors beautifully!
Optional: Garnish with extra cilantro leaves for a fresh finishing touch.
Exact quantities are listed in the recipe card below.
What to Serve with Yee Sang Recipe?
Elevate your dining experience with delightful sides that enhance the vibrant flavors of this Prosperity Toss Salad.
- Steamed Jasmine Rice: A light and fragrant option that pairs perfectly with the savory richness of the salad, offering a comforting base.
- Spicy Asian Slaw: Crunchy and tangy, it complements the salad’s textures while adding a zesty kick that awakens your palate.
- Grilled Chicken Skewers: Tender, marinated chicken adds a hearty element, ensuring a satisfying meal while balancing out the freshness of the salad.
- Tropical Fruit Platter: Featuring mango, pineapple, and kiwi, this sweet addition cleanses the palate and enhances the dish’s celebratory nature.
- Chilled Sake: This smooth, slightly sweet drink elevates your meal while harmonizing beautifully with the umami flavors of the Yee Sang.
- Coconut Sticky Rice: With its luscious sweetness and delightful chewiness, it creates a wonderful contrast to the salad’s savory elements.
- Miso Soup: Warm and comforting, this light broth acts as a perfect appetizer, setting the stage for the delightful complexity of the salad.
Expert Tips for Yee Sang Recipe
• Fry in Batches: Fry the wonton skins and sweet potatoes in small batches to maintain optimal temperature and crispiness; overcrowding can lead to soggy results.
• Prep Ahead: Many components like chopping and peeling can be prepared a day ahead. This will save time on the day you plan to serve your Yee Sang recipe!
• Watch the Oil: Keep an eye on the oil temperature when frying to achieve a golden color without burning. Ideally, it should be around 350°F (175°C).
• Layer Creatively: When assembling, feel free to mix up the order of layers. It’s not only visually appealing but also allows flavors to intermingle beautifully.
• Serve Fresh: Toss the salad with dressing just before serving to maintain its crispness. Once tossed, it’s best enjoyed immediately!
• Customize Ingredients: Feel free to swap out ingredients according to preference or what you have on hand—just keep that vibrant spirit of your Yee Sang recipe alive!
Make Ahead Options
These Yee Sang Recipe (Lou Sang) components are perfect for meal prep, allowing you to enjoy a delightful dish with minimal fuss. You can slice and julienne the orange and purple sweet potatoes, carrots, and white radish up to 24 hours in advance; store them in airtight containers in the refrigerator to keep them fresh and vibrant. Additionally, the frying of the wonton skin can be done ahead of time, letting them cool completely before sealing them in an airtight container for up to 3 days. When it’s time to serve, simply layer all the prepped ingredients on a platter, add the freshly sliced salmon, and drizzle the homemade dressing just before tossing for a beautiful presentation that’s just as delicious as ever!
Yee Sang Recipe Variations
Feel free to personalize this celebratory salad to match your tastes or dietary preferences!
- Vegan: Substitute sashimi-grade salmon with marinated tofu or tempeh for a fulfilling plant-based option.
- Gluten-Free: Use rice paper or gluten-free wonton wrappers instead of regular wonton skins for a safe alternative.
- Spicy Kick: Add sliced fresh chili or a dash of chili oil for a delightful heat that complements the salad’s flavors.
- Citrus Twist: Mix in segments of grapefruit or orange for added sweetness and zest, making each bite even more refreshing.
- Nuts Galore: Swap crushed peanuts for toasted almonds or cashews to create a unique flavor and texture profile.
- Mixed Seafood: Blend jellyfish with shrimp or scallops for a delightful seafood medley that elevates the dish.
- Herbal Infusion: Experiment with fresh mint or basil in place of cilantro for an exciting twist on the herbaceous layer.
- Creamy Dressing: For something richer, drizzle over a sesame tahini sauce in place of the plum-based dressing, adding creamy depth.
Embrace creativity and make this Yee Sang recipe truly yours—each variation tells a story of shared joy and celebration!
How to Store and Freeze Yee Sang Recipe
Fridge: Store any leftover Yee Sang in an airtight container for up to 2 days to preserve freshness. Avoid storing the fried wonton skins in the same container to maintain their crispiness.
Freezer: It’s best not to freeze the assembled Yee Sang due to the fresh ingredients. However, you can freeze the alone fried wonton skins for up to 2 months. Reheat them in an oven for added crunch.
Reheating: If you’ve frozen the wonton skins, reheat them in a 350°F (175°C) oven for about 5-7 minutes to revitalize their crispiness before serving.
Prep Ahead: Many salad ingredients can be prepped a day in advance. Store chopped vegetables and dressing separately in the fridge until you’re ready to toss your Yee Sang recipe.
Yee Sang Recipe (Lou Sang) Recipe FAQs
How do I select the best sweet potatoes for my Yee Sang?
Absolutely! When choosing sweet potatoes, look for ones that are firm with smooth skin, avoiding any that have dark spots or soft areas. For the vibrant sweet potato layers in this Yee Sang recipe, the orange and purple varieties add beautiful colors and flavors, so pick ones that feel heavy for their size—this usually means they’re fresh and full of flavor!
What’s the best way to store leftover Yee Sang?
To keep your Yee Sang fresh, store any leftovers in an airtight container in the fridge for up to 2 days. Make sure to keep the fried wonton skins separate in their own container, as they’ll lose crispness if stored together. Assembling the salad just before serving preserves its vibrant look and texture.
Can I freeze the Yee Sang, and if so, how?
While it’s best to avoid freezing the assembled Yee Sang since the fresh ingredients don’t hold up well, you can freeze the fried wonton skins. Place them in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy them again, reheat the wonton skins in a 350°F (175°C) oven for about 5-7 minutes to restore their delightful crunch!
What if I don’t have jellyfish for the salad?
No problem at all! If jellyfish isn’t available or if you’re looking for an alternative, you can try using marinated tofu or even crispy fried wontons as a stand-in. Both options will add a unique texture and flavor to your Yee Sang recipe and keep that celebratory spirit alive!
How can I make this Yee Sang recipe more allergy-friendly?
For those with allergies or dietary restrictions, feel free to swap out the salmon for grilled chicken or roasted veggies. For nut allergies, simply omit the peanuts and sesame seeds, or replace them with pumpkin or sunflower seeds for added crunch. Always check the labels on your sauces, like hoisin and sesame oil, to ensure they’re safe for your needs.
What ingredients should I prepare ahead of time for better efficiency?
To save time on the day you plan to serve your Yee Sang, prep many components the day before! Peel and chop your vegetables and mix up your dressing, storing them separately in the fridge overnight. This way, all you have to do is toss everything together right before serving, making it quick and easy while still impressing your guests!
Yee Sang Recipe – Celebrate with a Delicious Prosperity Toss Salad
Ingredients
Equipment
Method
- Cut the square wonton wrappers into 6 rectangles using kitchen shears. Separate each layer and place them on a plate ready to be fried.
- Peel both the orange and purple sweet potatoes, then slice them using a 3mm julienne slicer.
- Heat vegetable oil in a small pot or wok to medium, then deep fry the cut wonton skin wrappers until golden brown (about 2-3 minutes); remove and set aside to cool.
- Deep fry the shredded orange sweet potato in small batches until they turn golden and crispy (each batch takes roughly 2-3 minutes); place them on paper towels.
- Repeat the frying process for the purple sweet potato.
- Peel the pomelo, remove the pith, and carefully extract the segments without breaking the juice sacs.
- Grate the carrots, white radish, and cucumber. Squeeze the radish to eliminate excess water.
- Chop the cilantro leaves roughly and set aside.
- Prepare the jellyfish by draining it well and mixing in the packet seasonings.
- Squeeze out liquid from the packaged ginger and let it dry on paper towels.
- Toast the crushed peanuts on a small pan for about 2 minutes until fragrant.
- Toast the sesame seeds in a similar manner for about 2 minutes until fragrant.
- Slice the sashimi-grade salmon into very thin slices, approximately 5 mm.
- Mix the dressing by combining plum sauce, Chinese five spice powder, white pepper, sesame oil, hoisin sauce, and lemon juice in a microwave-safe bowl. Microwave on high for 1 minute and allow to cool.
- Assemble the salad on a large shallow platter. Start from the edge by layering white radish, cucumber, jellyfish, carrot, cilantro, orange sweet potato, purple sweet potato, red pomelo, and pickled ginger.
- Place the salmon in the center for a stunning visual.
- Divide the fried wonton skin into four piles and place them around the edge or on top of the salad.
- Scatter the roasted peanuts and sesame seeds over the top.
- Serve with a ⅓ of the dressing on the side to allow everyone to pour over the salad just before tossing.