Zor Tan’s Tangy Prosperity Toss Salad Recipe

Wash, peel (if desired) and julienne the daikon, carrot, cucumber and green mango or apple into thin even matchsticks about 2–3 inches long. Place in a large mixing bowl and keep chilled while preparing other components.

Thinly slice the red radish into matchsticks and shred the pickled ginger. Add both to the bowl with the other vegetables.

If using smoked salmon or prosciutto, arrange into thin ribbons or bite-size strips and keep refrigerated until assembly.

Roughly chop cilantro and slice spring onions; set aside to sprinkle during the toss.

Combine Dressing

In a small bowl or jar, whisk together the plum sauce, light soy sauce, rice vinegar, sesame oil, lime juice and honey (or palm sugar syrup) until smooth. Taste and adjust sweetness or acidity—add more honey if too tart or more vinegar/lime if it needs more tang.

Stir in the grated ginger and minced chili (if using). If the plum sauce is thick, thin dressing with 1–2 teaspoons warm water until it reaches a pourable consistency.

Place the chilled bowl of julienned vegetables on a large clean work surface or serving platter. For a communal Prosperity Toss experience: transfer the vegetables to a very large flat platter so guests can toss together. For a serving bowl: keep in the large mixing bowl.

Drizzle half of the dressing over the vegetables and toss gently but thoroughly with clean chopsticks or tongs so every strand is lightly coated. Add more dressing to achieve a balanced tang and sweetness — aim for the vegetables to glisten but not be drenched.

Scatter the chopped cilantro, spring onion slices and shredded pickled ginger evenly over the dressed vegetables.

Arrange smoked salmon or prosciutto ribbons over the top (if using) and sprinkle the crushed roasted peanuts, toasted sesame seeds, crispy fried wonton strips (or fried shallots) and broken crackers over the salad for texture.

Give a final light drizzle of the extra sesame oil and squeeze lime wedges over the top to brighten flavors immediately before serving.

To perform the traditional Yu Sheng toss (Lo Hei): gather guests around the platter, each taking a pair of chopsticks. As the host pours the remaining dressing over the platter, everyone tosses the salad high together while calling out auspicious phrases. Toss to mix the ingredients evenly and to incorporate the dressing fully.

Once tossed, serve immediately in individual portions. The salad is best eaten the same day while the crackers remain crunchy.