Lo hei, or the prosperity toss, isn’t just for good luck. Made with fish and veggies, yu sheng is loaded with fibre and essential fatty acids—great for skin and digestive health. By substituting a few ingredients, we created a super healthy yet scrumptious version that both pooches and paw-rents will love.

Serves 3 large dogs or 5 small dogs
Prep time 30 minutes
Cook time 10 minutes

½ daikon or white radish, pared and shredded
1 carrot, pared and shredded
1 Japanese cucumber, shredded with skin on (but avoid seeds)
2 eggs
200g salmon fillet, skinned and cubed

1 tbsp manuka honey
1 tsp cold-pressed or freshly squeezed
apple juice


  1. Pare the daikon/white radish and carrot.
  2. Using a serrated vegetable peeler, shred the pared daikon/white radish, carrot and Japanese cucumber (with skin on). The strips should be long and slightly curled.
  3. Using a kitchen towel, dry off excess liquid from the shredded veggies. Set aside.
  4. Beat the eggs with a fork, and then heat a small amount of olive oil in a frying pan on low heat. Add the beaten eggs and move the pan around to spread them out evenly.
  5. After a minute or so, flip the omelette to cook the opposite side. Remove from heat and leave to cool. Once cooled, slice the omelette into 0.5cm strips.
  6. Remove skin from the raw salmon fillet, cut into cubes, and then pan-fry (without oil) till medium well.

To make the sauce

  1. Mix 1 tablespoon of manuka honey with 1 teaspoon of cold-pressed or freshly squeezed apple juice.
  2. Arrange the ingredients in neat mounds on a platter.
  3. Drizzle the sauce over and toss. There should be just enough sauce to coat the ingredients; the vegetables should not be swimming in sauce.
  4. Serve immediately.

To see more gorgeous visuals of our dog-friendly yu sheng, flip to Pet Trends (pg 12) of our Feb/Mar 18 issue!