Ingredients:
Pickled Red Onion:
1 red onion
1 cup rice wine vinegar
1 cup water
1/2 tsp salt
1/4 tsp black peppercorns
1/4 tsp fennel seeds
1 bay leaf
1 sprig thyme

Chili Lime Dressing:
1/2 cup fish sauce
1/2 cup fresh lime juice
1/2 cup cold water
1/8 cup palm sugar or brown sugar
1-inch piece lemongrass, roughly chopped
1/2 Thai chili, roughly chopped
pinch minced garlic

Singapore Salad:
1 pickled red onion
2 green onions, both white and green parts, julienned
vegetable oil for deep frying
1 taro root, peeled and julienned
1 large English cucumber, julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
2 large Roma tomatoes, peeled, seeded and thinly sliced
4 teaspoons julienne papaya
4 teaspoons julienne mango
4 teaspoons fennel seedlings
4 teaspoons purple basil seedlings
4 teaspoons daikon sprouts
4 teaspoons fried shallots
2 tablespoons finely shredded red cabbage

Directions:
For the Pickled Red Onion:
1. Peel and julienne red onion and set aside in a medium bowl.
2. 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.
3. Pour mixture over onion while hot and let sit for 1 hour.

For the Singapore Salad:
1. Soak green onion in very cold water to keep crisp.
2. Meanwhile, heat large pot of oil. When temperature reaches 400F, deep fry taro root, half the amount at a time, for 2 minutes, or until crisp and light gold in colour. Remove slices from oil, place on paper towel, and lightly salt.
3. Remove julienned green onion from bowl and drain.
4. Mix all the fresh ingredients together and toss with a little of the dressing until all items are coated.