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Lau Yee Chai Salad

Demonstrated by: Sammy Li of Waikiki Lau Yee Chai.
2004 Narcissus Festival - February 15, 2004.

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Ingredients:

Lau Yee Chai Salad

  • 1/3 cup shredded green papaya
  • 1 1/2 cups shredded iceberg lettuce
  • 1/2 cup thinly sliced celery
  • 1/2 cup shredded cantaloupe
  • 1/2 cup shredded honeydew melon
  • 1/2 cup thinly sliced pickled mango
  • 1 teaspoon salt
  • Pinch of sugar
  • 1/2 teaspoon sesame oil
  • Romaine lettuce leaves for garnish
  • 1 tablespoon finely chopped peanuts
  • Shredded red cabbage for garnish
  • Wun tun wrappers, sliced and deep-fried for garnish (optional)

Directions:

  1. In a large bowl, add papaya, iceberg lettuce, celery, cantaloupe, honeydew, pickled mango, salt, sugar, and sesame oil; toss.
  2. To serve, place Romaine lettuce leaves on a plate, top with papaya mixture.
  3. Garnish with peanuts, cabbage, and wun tun strips.

Makes 2 servings.

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