Singaporean Slaw Salad with Salted Apricot Dressing

Peel and julienne red onion and set aside in a medium bowl. In small saucepan, bring vinegar and water to a boil. Season with salt, peppercorns, fennel seeds, bay leaf, and thyme; continue boiling for another 5 minutes. Pour mixture over onion while hot and let sit for 1 hour.

In blender, combine apricot paste, vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and salt. Puree until smooth.

Soak green onion in very cold water to keep crisp. Meanwhile, heat large pot of oil. When temperature reaches 400 degrees F, deep fry taro root, half the amount at a time, for 2 minutes, or until crisp and light gold in color. Remove slices from oil, place on paper towel, and lightly salt. At same temperature, quickly deep fry vermicelli, half at a time, for 2 seconds, or until they curl. Remove vermicelli from oil, place on paper towel, and lightly salt.

Remove julienned green onion from bowl and drain. Divide vermicelli equally between 4 plates and arrange green onion, cucumber, carrot, jicima, tomatoes, and pickled red onion around noodles. Top with fresh tarot root.

Sprinkle toasted sesame seeds and crushed peanuts over each salad. In small bowl, combine edible flower petals, seedlings, sprouts, and fried shallots. Sprinkle flower-sprout-shallot mixture on salad and serve with Salted Apricot Dressing alongside.