This is the one dish that really exemplifies Chinese New Year yet it is one that we rarely ate. I asked my mother recently why we never really had it and she answered that it was because when my mum was growing up after the war, her mother was left a widow. The family’s previous wealth was drastically cut so that they no longer lived a life of luxury and meals such as this were no longer featured on their table. As a result, she never really prepared it for us as she rarely had it herself while she was growing up. Couple that with my father’s reluctance to eat anything raw and it wasn’t until recently that we started to eat and make this salad. Yee Sang salad symbolises abundance, prosperity and good health and is eaten on Renri, the seventh day of the Chinese New Year which is on the 20th of February this year although people eat it throughout the New Year period.
Small dishes of Yee Sang are expensive in restaurants starting at about $80 and going all the way up to $150 and above. The size we made below would be enormous and would have qualified for the $150 and above price but it cost us a fraction of that. This year we made it with the sweltering weather in mind-it is the perfect dish for a Summer’s day when turning on the oven is best avoided. It’s an incredibly versatile salad and one that is easily made vegetarian too. The main work is in the shredding. You can buy special Japanese graters that grate the vegetables in a long, thin, cylindrical shape rather than the thicker carrot gratings but you don’t need to buy the special equipment to do so and can use a regular grater although you want to use a long grating motion along the whole length of the vegetable so that longer strips appear rather than the short stubby pieces of vegetable.
Because we had so much to grate we enlisted my dad in the whole act and he grumbled his way through. To him grating was dull and boring and he wouldn’t dare say it but we knew he thought it was “woman’s work” but he ended up doing a pretty good job although my mother had to fix it up afterwards. He was so annoyed at having to do this that he said crossly “Why don’t you scan the picture from a cookbook and just tell them you made it?”. He looked at me like I was crazy for not recognising his genius of an idea while I of course rolled my eyes as I used to when I was an annoyed teen and couldn’t be bothered explaining it to him.
The sauce is what transforms it and it’s a sweet sauce with the surprising addition of apricot jam (yes really!). The proportions of course depend on how many people you are serving, Yee Sang salad is ideal to make for a large crowd and you may find yourself inadvertently making a huge one as we did as it’s made up of small piles of grated vegetables.
The fun is in the tossing of the salad. Just don’t forget to toss deep and toss high as the higher you toss, the greater your luck and fortune!
So tell me Dear Reader, does your father help out with or do the cooking?
Yee Sang Chinese New Year Salad
An Original Recipe by Not Quite Nigella
Feeds 4-6 people as part of a banquet
For salad
- 1/2 sweet potato peeled
- 1 cucumber peeled and seeded
- 1/2 daikon white radish
- 1/4 pomelo or pink grapefruit (if available and they usually are this time of the year)
- 250grams sashimi salmon, sliced in bite sized pieces
- 1/4 bunch fresh coriander/cilantro
- 1 packet of jellyfish
- 2 tablespoons Japanese red pickled ginger strips
- soft oak lettuce or another soft, green lettuce
- won ton pastry sheets
- fried vermicelli noodles
For sauce:
- 250g plum sauce
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon apricot jam
- 2 tablespoons honey
- pinch of five spice powder
Buyer’s tip: All of these ingredients will be available in Asian grocery stores including Pomelo which they bring in for this dish.
1. Deep fry the vermicelli and won ton pastry sheets. Set aside. Shred all vegetables and arrange in a large platter in separate but touching piles. Leave space in the centre for the jellyfish and salmon slices.
2. Mix sauce ingredients together to make a dressing.
3. Just before serving, place jellyfish and salmon in the centre and arrange won ton pastry around the edge or on top. Pour sauce and have everyone toss high with chopsticks.
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75 Comments | Add your own
Ben would love this!
A great salad and tradition!
Happy New Year!
Cheers,
rosa
That salad is absolutely gorgeous! The flavors in the dressing sound so enticing.
This is the second time I’ve seen this salad on a blog, yet I’d never heard of it before last week! I didn’t know you could eat sweet potato raw? I think the equivalent we have is chap chye soup, with the lucky black moss (fatt choy).
Dds are the best aren’t they? Unfortunately, my dad died years ago but I have to admit he was one of the best cooks I ever knew. He used minimal seasonings but he understood food….and cooked it well. Breakfasts were always an adventure: I remember fondly his grilled lemon sole with onions, perfect for a Sunday morning. Haaaa.
And the salad looks delish……too. Why does it cost so much in the restaurants though?
I don’t understand the price tag…
And my father doesn’t help and it always pissed me off something shocking.
So that’s what a $150 salad looks like….
Both of my parents are excellent cooks. My Mum does the lion’s share but Dad does some great meals. It is smart not to praise his meals too much in front of Mum
Packet of jellyfish? I once ate a jellyfish dish called Three Treasures … it was a big pile of shredded jellyfish, studded with prawns, scallops and something else … accompanied by a watery, but delicious, mustardy dipping sauce. It was fantastic. But can you show a ‘packet of jellyfish’ and what you do with it? Some of those other unidentifiable packets and ingredients available at Asian grocery stores – and what to do with them – would be fabulous!!! Oh go on!!! You know you want to!
I love the blog world
I’d never heard of the dish until I started reading blogs, and now I’m determined to have it… eventually!
My Dad is the designated barbequer of the family, and apart from that makes four dishes: chicken schnitzel, spag bol, kidney omelettes (blerk! says eight-year-old me) and his piece de resistance, a Black Forest Cake that takes him about four hours.
Mind you, he hasn’t made any of these in years!
Yee Sang looks fantastic. I love it how the dishes one have during Chinese new year tells a persons’ background. Happy chinese new year and have a fantastic year ahead !
I had to Aussie-a-fy my yee sung as my in-laws don’t eat sashimi either, so I used smoked salmon instead. Kung Hei Fat Choi Lorraine
Ooh this looks great.. but are you going to post about your CNY? I am hanging out for an NQN family CNY post!!
What a beautiful salad! This is something I would love to make,albeit without the jellyfish,which I cannot find here.
Wow I have never heard of that dish but it sounds wonderful!
My dad loves cooking – the only problem is that he is a little TOO creative in the kitchen and I have vivid memories of some very interesting creations
Lorraine,
Your recipe for the sauce sounds amazing. Love the fresh flavours.
My dad does help around the kitchen, he is a dab hand at making 2 minute noodles ‘his way’ – which involves adding several other things to the base dish. Mum loves the result, but I think it is mostly becuase it’s dad cooking for her.
I love your father’s idea about using the picture from the cookbook and adore your look in response! My father helps cook and is wonderful in the kitchen, though he might suggest something like using the book photo if I were to fret over a not-pretty-enough dish.
This dish, by the way, looks fabulous!
That salad looks lovely and refreshing in the summer heat.
what a beautiful colourful salad (but ive never seen anything like this before)!
This looks really delicious and is definitely something I’d make at home. Thanks for the recipe!
The flavours of the dressing sound very nice.
I couldn’t help but smile when I read about your father groaning while doing the womens work!
I’m surprised a dish this size would attract such a high price tag at a restaurant. Much cheaper to make yourself
My mouth is watering. I love different textures in food and Yee Sang provides that..
Oh Dad! What were you thinking, scanning a page from a cookbook!!
We only started to eat this about 3 years ago, and every year since we have had one.
We had an epic sized one, and we had to take turns to loi hei cos there were so many of us!! Should do my CNY post soon.
x
I mean lo hei… damn my fingers are too eager this morning
Hey Lorraine, Gong Xi Fa Cai! One more thing I miss from home! Yu Sheng!
But really good to know that I can make it at home!
This looks abosutely delicious.
My Dad gets impatient when he is asked to cook too – But when he does, boy is he master at it!!!
This dish originated from Singapore/Malaysia region, hence I was a little suprised to see you make it. In Singapore, the Yee Sang condiment pack can be bought easily from the supermarket and for this period… they even sell the grated red carrot, green radish and white radish -grated to long, thin stringy perfection..LOL
hey lorraine, lovely colours. me mum puts some finely julienne strips of kaffir lime leaves for abit more tang…. i love CNY…dun miss the awful music, just love the food.
I would love to try this. I’m asian but we’ve never had this dish at home. Since reading blogs for the last 2 years or so I’ve seen this dish pop up multiple times and after reading this and respberricupcakes blog I’m more determined then ever to try it!
How cute is your dad. My dad makes the best fried egg ever. Sunny side up and so crispy on the bottom yet with a gold yolk. I wish he would make them for me more but I’m usually out the door in the morning with no breakfast at all.
What a fun salad! Even though the Vietnamese celebrate CNY on the same day I’m not too sure if we do something similar to this.
Oh my (about your father).. My dad is kinda the same. I made Banh Xeo (Vietnamese sizzling crepes) for the family once and then my dad had to step in because he thought I was doing it all too slow. (I had to feed about 8 people) What annoyed me sometimes is when he used to turn the oven temperature down as he thought it was too high, when I had something baking in there!
I’ve never tried Yee Sang Salad, but I’ve heard a lot about it! It looks so fresh and perfect for summer too. Maybe I’ll have to try and make some on Saturday
Happy CNY btw 
Oh, my Dad is totally useless in the kitchen! He used to completely cremate everything on the BBQ too but my husband and brother have tutored him a bit and he has improved over the last year or two.
What an interesting combo of ingredients!
An interesting dish, one that I have never heard of before. I like the sahsimi, but not so sure about the jellyfish. Great job!
Love the yee Sang. We don’t like buying the premix pack but my mum’s version has a lot of short cuts and we use sweet pickled gerkins, and pickled onions as well. We don’t get pomelo here as easily so substitute with red grapefruit or navel oranges ( grapefruit can interfere with medication for blood pressure). My dad’s specialities are canned Campbell Soup and maggi noodles ( chicken flavour) with a spoonful of brandy dropped in! That’s about the extent of his cooking though he does love his food. In fact, he’s only just started washing his own cups and plates. My dad is king of his castle and does not do any housework. My mum’s reasoning being he works hard during the day and as she doesn’t work ( for pay), that’s her job. On the other hand, my husband’s grandfather’s roast pork was to die for. He converted me from being a pork hater to actually eating roast pork.
I can almost hear the “crunch crunch” of the salad and wonton! Hope you digged deeper and tossed higher!
Looks delicious – i love that you enlisted your dad
Meanwhile the salmon looks so fresh – do you go to the fish markets to buy?
Oh yum! It does seem a bit excessively priced though! I can just imagine your glare when your Dad suggested scanning! ha!
My Dad is a brilliant cook, just taught himself, well we learned together when Mum when back to work when I was a teen. I LOVE and MISS his curries and he bakes and smokes the best fish dishes. Oh now I miss my Dad!!
Great salad but why is it so expensive to buy at restaurants?
My father never used to cook but since retiring he’s picked it up as a bit of a hobby and his specialty is seafood. I’m always guaranteed of a good seafood meal when I go back home for a visit.
I am suddenly hungry! I was astounded at the cost of the salad due to the salmon no doubt, but love the looks of it and the dressing is superb! A masterpiece in my book.
looks very tasty! Happy Chinese New Year!
I’ve only recently learnt of this dish and I love it! So fresh, and gotta love something interactive too
How funny of your Dad to say that. Sounds like something my Dad would say. I remember once when I was younger Dad and I tried to make lemon squid and ended up with a plate of super-mega-lemony inedibleness. Dad is however very talented at carving and is a mean bbqer too. Oh and he’s the most talented eater I know!
That looks very tasty, and healthy too. Your dad obviously just doesn’t “get” it does he?!
Love the advice from your dad, too funny!
What an exciting salad recipe!! Love this post!
Wow .. your yee sang looks pretty good!
Like the idea of wonton skins in place of the tiny crunchy pieces in ours
http://foodwink.blogspot.com/2010/02/cny-means-45-lou-sang.html
Happy chinese new year!
Have never heard of this recipe but it sure looks Yummy! I’d eat everything bar the fried items, as I’m half-way through my 10 week gym program and going strong.
My dad used to help with the cooking but mainly left it to my mum , she is a great cook.
this is great – so many times I wish to try your dishes but I had this one on Saturday at a chinese new year gathering and now I have read this I understand it even more – I wish I had taken more notice of the sauce now – it sounds wonderful – and the dish was so much fun – and your dad makes me laugh – he sounds like he does more than my dad in the kitchen but my dad would have such a crazy idea about the cookbook
hello NqN~ i haven’t commented for a while, but always checking your blog! Just thought i’d mention that whilst at my mother’s place, she walked pass me reading your blog and now she’s liking it too! especially this recipe which she promises to make some time soon. fingers crossed
This is a must during CNY! Happy CNY!
i don’t believe i’ve ever had this salad in my life!
i’m very curious to know what it’s so expensive in restaurants as well… but i really like the look of those… omg i forgot what they are called! the-things-in-nachos.
I think it’s only been popular in Sydney in the last decade or so with sashimi grade salmon becoming more available outside of Japanese restaurants, being more of a Singaporean CNY thing rather than traditional mainland Chinese but I can’t think of a more perfect climate for adopting this dish for the season! I love the additon of apricot jam to the dressing, must try before it starts getting too cool for sashimi, love the additon of jellyfish too, great contrast in textures!
I was thinking of making yee sheng this year too… let’s see if I have time.
if i was gonna pay $150 for a food item, it wouldn’t be a salad. dessert? perhaps. salad? nope. that said, this looks tasty and i enjoyed the story you’ve attached to it. i grew up without a dad, but i loved reading about yours!
Dear Lorraine – How lovely to see a rendition for Chinese New Year that is heartfelt, personal & not the standard duck & fish!
Love the story, love the dish!
Cheers,
Devaki @ weavethousandflavors
hmmmmm i shud tryyy thisss
looks rili delicious!! healthy tooo 
haapy chinese new year to you and yours!!
cheers!!
Hi Lorraine
I made this salad last night and it was divine!
Left out the jellyfish, though!
I could never understand why restaurant yee sangs are so expensive, I’m guessing it’s the raw fish and the amount of prep time? I think I saw apricot jam in Amy Beh’s yee sang sauce recipe while I was trying to remember how to make it, but unfortunately I didn’t have any and my Mum was sceptical about it! Happy New Year!
steph, is this the recipe u referring to? http://www.kuali.com/recipes/viewrecipe.asp?r=2190
wow Im surprised how close the recipe is and is dated by in 2005. I might give it a try one day.
That salad looks delicious. Happy New Year. My Dad does the grocery shopping and most of the cooking and I must say he’s pretty good. Especially his soups and risotto.
I went to the grocery store earlier and picked-up a duck sauce jar… The first ingredient was Apricot jam!!
So when I read your post, I wasn’t at all surprise at the dressing ingredient.
this is a great salad, I can make it during Lent, health, beautiful and we will enjoy the ingredients…
I might not find the jellyfish,but for sure salmon.
thanks so much for sharing.. Happy New Year…
happy new year Lorraine (belated I know…Iwasnt sure if you celebrated it. Yee sang is nice . I love it..I had it once n it was so good!!^^ that was a nice background story bout ur mom too!
Oh god, your father is a SCREAM!!! I can’t stop laughing at his suggestion to use a scanned photo!!! Your yusheng looks fantastic, Lorraine! Gong Xi Fa Cai!! Wishing you and your loved ones a very happy & prosperous Year of the Tiger.
Ju
Great to see awesome food like this – I’d love to see how others make this dish and how they would compare… looks like just the sort of thing that could be eaten over and over and over… YUM!
oh I haven’t had a good yee sang in a LONG time! Yours looks amazing and fresh and delicious… gong xi fa chai xx
hohooo!!! guess what! in Malaysia, we get this for rm38 (~10aud)for a large portion BUT the amount of salmon they put in is probably just around 100g. We always add our own ingredients in, like sliced can abalones etc. Yum yum! this chinese new year I almost had it for 3 days in a row. Try adding in grated green apples and grounded peanuts
Your Yee Sang looks great! We had ours at a local chinese just a few days ago…
There’s a claim that Yee Sang (the salad) is a Malaysian invention although I’ve got my doubts. Did your parents/grandparents grow up in Malaysia???
This is one of the great traditions that I always envy! I wish Japanese culture had something like this!
Is this the only occasion you’d make Yee Sang? I simply like the dish, and certainly dont mind eating more often!
It’s pronounced “yu sheng” by the local Chinese community in this part of the world and it’s deliciously refreshing!
My dad cooks sometimes (well, rarely!) and he makes a mean vegetable stew.
Oh god, that looks amazing and I’ve been looking for a reliable recipe for ages now! Your version looks fantastic; will make it some day
Dharm: According to what I’ve read, the Chinese created it. It also exists in China amongst the Teochews (apparently the creators) and the Cantonese eat yet another version.
Nice and very colourful yee sang.
Hi Blond Duck-Oh cool!
Hi Rosa-Thanks so much Rosa and Happy Chinese New year to you!
Hi Cookin’ Canuck-Thankyou! I loved the dressing so much!
Hi Celia-Yes it’s quite nice raw if you put a lot of dressing on it
Ahh yes that is nice too!
Hi Kitchen Butterfly-He sounds like a great dad!
haha what a great Sunday breakfast! 
I’m not sure why! Perhaps it’s the sashimi fish?
Hi Fiona-Not sure either, perhaps it’s the use of sashimi grade fish? He sounds like my dad!
Hi Amy-Haha yes!
haha good tactics! 
Hi Carol-Ahh I should have taken a picture of the packet. they’re pretty common in asian grocery stores and they come in this vinegary liquid. That’s a good
idea actually!
Hi Hannah-Ahh fabulous! I hope you get to try it! Ahh yes men and BBQs! But a black forest cake sounds like a spectacular cake to have in one’s reprertoire!
Hi Angela-Thankyou! Yes this is so true! Best of luck with your year ahead too!
Hi Shanks-Ahh sounds nice!
Kung Hei Fat choi to you too! 
Hi Lulu-thankyou!
Oh we did a CNY at a restaurant this year as our main one! 
Hi yaelian-Thanks so much! Ahh yes it’s easily done without it and very versatile!
Hi Lisa-Thankyou!
Haha I love the sound of that! 
Hi romaverona-Thankyou!
Ahhh I’ve had that kind before and it’s not bad in a pinch! Awww I have to agree with her, it’s so nice to have someone cook for
you!
Hi MaryPoppinsinHeels-Hehe he’s crazy isn’t he
You are so lucky! 
Thankyou so much!
Hi sandra-Thankyou! I couldn’t agree more!
Hi Betty-Thankyou so much!
Hi john-Thanks so much and you’re welcome!
I agree, it’s so much better to make this at home!
Hi Katherine-me too! I love crunchy food!
Hi Iron Chef Shellie-Haha I know!
Aww that sounds fantastic. I bet yours was spectacular! 
x
Hi Einna-Happy New year to you too!
Sorry to hear that you’re missing home but yes making it can help I hope! 
Hi Rebecca-thankyou!
Oh so it’s worth it in the end? That’s great!
Hi shirley-Why is that? My mum is from Singapore. Sounds like a much easier way to do it!
Hi kewpielovesyou-Thankyou very much! Ooh nice addition!
Hehe me too!
Hi Virginia-You should definitely give it a go, it’s lovely! Aww what a nice breakfast dish!
Hi Phuoc-Thankyou!
Oh no aren’t they funny creatures in the kitchen?
Hi Betty-happy Chinese New year Betty! Yes you should!
Hi Gab-Hehe that’s good to hear! Thankyou!
Hi Cakelaw -hehe you can definitely do it without the jellyfish!
Hi Perthgal-Ahh yes my mum suggested grapefuit instead of pomelo. Brandy? Wow that’s interesting!
Your husband’s grandfather sounds like an amazing cook!
Hi Trisha-hehe you are so right, I love the crunch! We did!
Hi Pip-Thankyou! he didn’t like helping out much but he gets off lightly
We went to a fish market but not the Pyrmont ones 
Hi Liss-Haha I thought I was hearing things!
Awww big hugs girl! 
Hi BuBbles-I’m really not sure!
Ooh how fabulous!
Hi tasteofbeirut-Yes I think you’re right, the rest can be done fairly inexpensively. Thankyou!
Hi Suzanne-thanks! Happy Chinese New year!
Hi Conor-Yes it’s lots of fun!
Hehe I wodner if blogger dads all think like that! 
Hi Sarah-Haha yes he so doesn’t!
Hi Karen_Hehe thankyou!
Hi Megan-Thankyou!
Hi foodwink-Yes they’re so easy to do!
Happy Chinese New Year! 
Hi Matilda-Thankyou! Ahh of course, well the rest is very healthy!
Hi Johanna-Thankyou! Yes I saw your photos and it looks like you had a great time!
Haha dads are funny aren’t they! 
Hi Carolyn-Thanks!
Awww that’s wonderful, so glad to hear that and hi to your mum! 
Hi pigpigscorner-happy Chinese New Year!
Hi lily-I think it’s the sashimi as everything else is pretty regularly priced!
Hi Moya-It’s ideal for when we have CNY around Summer time. Yes the weather has already turned! I love the textures to this
Hi penny-I hope you do!
Hi grace-Haha you are so funny
You can borrow mine, he gives great advice! 
Hi Devaki-Thankyou very much! You are too kind!
Hi nora-Absolutely! Yes it’s very healthy which I love! Happy Chinese New Year!
Hi Angela-Oh fabulous! So glad that you liked it!
H
Hi Steph-yes I think it’s the raw dish. Apricot jam is a really common ingredient in the dressing so your mum need not be sceptical. In fact I think I see
more recipes with it than without it!
Hi Bluemountain man-Thanks for the conspiracy theory but it’s not necessary. Most Yee Sang sauces are very similar to my mum’s and predate 2005
Hi Jetlagmama-Thankyou and Happy New Year! Aww how fantastic-he could give my dad pointers!
Hi Tuty-Isn’t that funny!
I think it’s so common an ingredient in a nice sweet sauce like this 
Hi Arlette-Thankyou!
Yes I am not a bit jellyfish eater myself so I’d probably do it without for just Mr NQN and I 
Happy New Year! 
Hi zurin-Happy Chinese New Year!
Thankyou!
Hi The Little Teochew-He’s crazy huh?
Happy Chinese New Year Ju! I know you had a gorgeous celebration! 
Hi Kurt-Thankyou! Absolutely! I would love to eat this all year round
Hi catty-Thankyou so much sweetie! xx
Hi MissGlutton-Oh really!
Wow it sounds like you have gorgeous variations of it! 
Mmm I like those additions, thanks!
Hi Dharm-Ahh fantastic. My mum grew up in Singapore so very nearby. I think it’s usually said it’s either Singaporean or Malaysian/
Hi Yas-Ahhh yes I do love the Japanese traditions too!
Hehe you could definitely make it on other occasions I think!
Hi Midge-It is! Hehe at least he has one dish!
Hi Jenny-thankyou! I hope you like it!
Hi Jenny-Ahh interesting! Thanks for letting us know
Hi fadzrine-thankyou!
Hi Not Quite Nigella,
Just wanted to say that we just tried out the recipe and it was great and very authentic coming from a Malaysian family (who’s been living in Sydney for many years). Added a few more traditional ingredients such as green papaya, jicama and also carrots (instead of the sweet potato as mum was a bit worried about eating raw potato). All the family enjoyed it very much and we made a huge dish. This “entree” ended up being quite filling as dad bought so much sashimi salmon etc. We usually order the dish in a Malaysian restaurant but it was getting more and more expensive each year for a small serving. Anyway, thanks again for the recipe. BTW – is your (or your folks) background Malaysian too?
Cheers,
kf2.
Hi, Looking forward to trying this for the Year of the Dragon this year. Looks soo yummmy, thanks for sharing!
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[...] adding honey, lime juice, sesame seeds, sesame oil and the piece-de-resistance- apricot jam (which this website swears by). And since I could not find five spice powder, substituted that with some ground black [...]
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