七彩素鱼生 / Colourful Vegetarian Yu Sheng -- 【私房年菜】·美味养生素年菜·草本养生食谱、菜肴制做/潘妙香（草本达人，人协讲师）摄影/吴才舜

10人份 用料：

日本黄瓜 1条(去皮刨丝)

红萝卜 1条(去皮刨丝)

青木瓜 50克(去皮刨丝)

沙葛 50克(去皮刨丝)

苜宿芽 20克(洗净沥干)

豆苗 20克(洗净沥干)

醋嫩姜 50克(切丝)

泰国嫩椰 1个(挖出薄片)

花生 适量(无油炒熟去衣, 磨成粗粉)

薄荷叶 5克(洗净)

干果配料：

橄榄干 15克(切丝)

红姜干 15克(切丝)

芒果干 15克(切丝)

冬瓜糖 8克(切丝)

桔饼 5克(切丝)

陈皮 10克(切丝)

柚子肉 50克

酱料：

柠檬 1个(榨汁)

芝麻油 1/2汤匙

桔油 2汤匙

蜜糖 75毫升

清油 1汤匙

做法:

1. 把刨丝的菜丝、苜宿芽、豆苗和醋嫩姜分别铺排在大盘中。

2. 把嫩椰薄片铺放在盘中间。

3. 把干果配料铺放在菜丝面上。

4. 把酱料混匀后淋在菜丝上。

5. 添加花生粉和薄荷叶即可捞拌享用。

serves 10 Ingredients:

1 Japanese cucumber, peeled and shredded

1 carrot, peeled and shredded

50g green papaya, peeled and shredded

50g Chinese turnip (bangkuang), peeled and shredded

20g alfalfa sprouts, rinse and drain

20g pea shoots, rinse and drain

50g young ginger in vinegar, shredded

1 young Thai coconut, dig out the soft flesh

some peanuts, fry without oil, remove skin, grind into coarse powder

5g mint leaves, rinse

Dried Fruits:

15g dried olives, shredded

15g dried red ginger, shredded

15g dried mango, shredded

8g candied winter melon, shredded

5g preserved and flattened kumquat, shredded

10g dried tangerine peel, shredded

50g pomelo flesh

Sauce:

1 lemon, extract juice

1/2 tbsp sesame oil

2 tbsp kumquat oil

75ml honey

1 tbsp oil

Method:

1. Place shredded vegetables, alfalfa sprouts, pea shoots and young ginger separately on a big plate.

2. Place young coconut flesh in the centre of the plate.

3. Arrange dried fruits on top of shredded vegetables.

4. Mix sauce evenly and drizzle on vegetables.

5. Add peanut powder and mint leaves. Toss and serve.