​Toss to good health and prosperity with this healthy rainbow yu sheng recipe, contributed by Kua Pei San, Dietitian from Outram Community Hospital (OCH), under SingHealth Community Hospitals (SCH), a member of the SingHealth group.

This recipe also features the use of blanched vegetables, which are softer and thus more suitable for elderly’s consumption!

This recipe serves 6 to 8.


1 can of tuna in oil

1 tablespoon of roasted sesame seeds

Vegetables (shredded and blanched):

  • ½ cup Chinese white daikon

  • ½ cup purple cabbage

  • ½ cup carrot

  • ½ cup cucumber

1 tablespoon of peanut powder

​1 slice of pomelo, peeled and sacs separated

1 teaspoon of 5 spices powder

1 small red dragon fruit, cubed

1 teaspoon of cinnamon powder

1 small mango, sliced into strips


  • 2 tablespoon of plum sauce

  • 4 tablespoons of lime juice

  • 1 tablespoon of honey

  • 1 tablespoon of sesame oil

  • Water (optional)

3 pieces wholemeal crackers, crushed


1. Combine the dressing ingredients in a small bowl and set aside. Add some
water to achieve the desired consistency, if necessary.

2. Arrange the tuna in the centre of a large plate.

3. Place the vegetables and fruits in sections around the plate.

4. Sprinkle the sesame seeds, peanut powder, 5 spices powder, cinnamon powder and crushed whole-wheat crackers over the vegetables and fruits.

5. Pour the dressing evenly.

6. Toss for good health and enjoy!

Nutrition facts

​NutrientEnergy (kcal)​​Carbohydrate (g)​Protein (g)​Fat (g)​Sodium (mg)​Fibre (g)
​Per serving​143.215.1​5.35.8​111.3​3.1​

Tips for a healthier yu sheng

Ref: I23