Raw With Chef Yin - Raw Vegan Yee Sang
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Raw With Chef Yin - Raw Vegan Yee Sang


25 January 2017


Yee Sang is one of the fun dishes that everyone loves during Chinese New Year. I think people just want an excuse to play with their food!

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Here’s a raw vegan version that’s healthy, refreshing and revitalising. I used my Benriner Cook Help to get the vegetables into pretty, shredded strands but you can also use just a regular grater. Was super amazed by what a great job the Benriner did with the beetroot. Also, because the strands were so thin, you don’t really get that strong earthy taste that some people complain of when eating beetroot.

An added twist to this particular recipe was broccoli sprouts. It’s all the rage now in the clean eating world as they are reportedly cancer-fighting foods.

Instead of using deep fried taro as the crispy bits like in traditional yee sang, I replaced that with almond flakes making it wayyyyy healthier. Deep-fried food is now a no-no in my food vocabulary as it makes me so ill. If you have walnuts, you can also add in some crushed walnuts to take the place of peanuts.

I loved how the pickled papaya turned out. And it’s super simple too, just raw young papaya strips plus organic apple cider vinegar. Mr Jazz Guitarist can’t stand the smell of apple cider vinegar although I’m so used to it. :)

For the sauce, I thought I’d try using a ginger enzyme instead of the usual plum sauce. That was an excellent choice as it turned out really fragrant. Song Yan’s ginger enzyme is said to have numerous health benefits including improving blood circulation, boosting energy and stamina which is what one needs in the new year. Kaffir lime juice was chosen for this recipe to give it a slightly more complex taste.

I made a trip to my neighbourhood organic vegetarian store, La Vie Organics to ensure all the veggies and ingredients used were organic. Yummeh!

Raw Vegan Yee Sang

  • Serves 4-6 persons


  • 1 cup beetroot, grated
  • 1 cup Japanese cucumber, grated
  • 1 cup pumpkin, julienned
  • 1 cup hairy gourd, grated
  • 1 cup carrot, grated
  • 1 cup radish, grated
  • 1 cup yacon, grated
  • 1 cup purple cabbage, thinly sliced
  • 1 cup sweet cabbage, thinly sliced
  • 1 cup pomelo sacs
  • ½ cup broccoli sprouts
  • ¼ cup pickled papaya
  • ¼ cup almond flakes
  • ½ tsp 5-spice powder
  • ½ tsp black pepper

  • ½ cup Song Yan Ginger Enzyme
  • 2 Tablespoons sesame oil
  • 2 Tablespoons filtered water
  • 3 Tablespoons kaffir lime juice
  • ½ teaspoon pink Himalayan salt

Pickled Papaya

  • Young papaya (not fully ripe)
  • Apple Cider Vinegar


  1. To create a very simple pickled papaya, use a potato peeler to peel the papaya into strips. Pour apple cider vinegar onto papaya strips and let it sit for 6 hours.
  2. Arrange all the vegetables on a large round serving platter. I like to alternate the colours so it looks attractive. Sprinkle the almond flakes, five spice powder and pepper evenly onto the vegetables.
  3. For the sauce, mix all ingredients together. Pour sauce over the salad ingredients.
  4. Everyone stands up with their chopsticks and toss everything on the platter as high as they can while shouting out “prosperity wishes” for the new year.
  5. Once everything is thoroughly combined, eat and enjoy.