Sindhi-style Yusheng

Ingredients

In this Sindhi adaptation of Yusheng, we incorporate traditional Sindhi spices and flavors to create a unique twist. The dressing is infused with cumin, coriander, and turmeric, adding a warm and earthy note to the dish. Additionally, we replace some of the original Chinese vegetables with Sindhi favorites like radishes, carrots, and bell peppers, giving the dish a distinct Sindhi touch. We alse have the original recipe for Yusheng, so you can check it out.

• 200g (7 oz) shredded cabbage 200g (7 oz) shredded cabbage
• 100g (3.5 oz) shredded carrots 100g (3.5 oz) shredded carrots
• 100g (3.5 oz) shredded radishes 100g (3.5 oz) shredded radishes
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 small bell pepper, thinly sliced 1 small bell pepper, thinly sliced
• 50g (1.8 oz) roasted peanuts, crushed 50g (1.8 oz) roasted peanuts, crushed
• 50g (1.8 oz) fried onions 50g (1.8 oz) fried onions
• 2 tablespoons sesame seeds 2 tablespoons sesame seeds
• 2 tablespoons chopped fresh coriander leaves 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh mint leaves
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 tablespoons honey 2 tablespoons honey
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 1.5g
• Carbohydrates (total, sugars): 22g, 10g
• Protein: 5g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the shredded cabbage, carrots, radishes, onion, bell pepper, crushed peanuts, fried onions, sesame seeds, coriander leaves, and mint leaves.
2. 2.
   In a separate bowl, whisk together the cumin powder, coriander powder, turmeric powder, red chili powder, lemon juice, tamarind pulp, honey, and salt.
3. 3.
   Pour the dressing over the vegetable mixture and toss well to combine.
4. 4.
   Allow the flavors to meld together for at least 10 minutes before serving.
5. 5.
   Garnish with additional chopped coriander leaves and sesame seeds, if desired.

Treat your ingredients with care...

• Sesame seeds — Toast the sesame seeds in a dry pan over medium heat until they turn golden brown. This will enhance their nutty flavor.
• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then strain and use the pulp.

Tips & Tricks

• For added crunch, you can include crushed papadums or crispy fried noodles as a topping.
• Adjust the spice level by increasing or decreasing the amount of red chili powder according to your preference.
• Feel free to add other vegetables like cucumber or jicama for additional freshness and texture.
• Serve the Sindhi-style Yusheng as a refreshing appetizer or as a side dish with Sindhi curries or biryanis.
• To make it a complete meal, add cooked chickpeas or tofu for added protein.

Serving advice

Serve the Sindhi-style Yusheng as a centerpiece on a large platter, allowing everyone to gather around and toss the ingredients together for good luck and prosperity. Encourage guests to mix the ingredients thoroughly to ensure a harmonious blend of flavors.

Presentation advice

Arrange the shredded vegetables in a circular pattern on the platter, starting from the outer edge and working your way towards the center. Sprinkle the crushed peanuts, fried onions, and sesame seeds on top for an attractive garnish. Drizzle the dressing over the salad just before serving to maintain its freshness.