Singaporean Slaw Salad with Salted Apricot Dressing

Name: Singaporean Slaw Salad with Salted Apricot Dressing
Ingredients: 1 Pickled Red Onion, recipe follows; 1 1/2 cups Salted Apricot Dressing, recipe follows; 2 green onions, both white and green parts, julienned; Vegetable oil, for deep frying; 1/2 taro root, peeled and julienned; 2 ounces rice vermicelli, broken into 3-inch pieces; 1 large English cucumber, julienned; 1 large carrot, julienned; 1 small jicama, peeled and julienned; 2 large roma tomatoes, peeled, seeded and thinly sliced; 4 teaspoons toasted sesame seeds; 6 teaspoons crushed roasted peanuts; 4 teaspoons edible flower petals; 4 teaspoons fennel seedlings; 4 teaspoons purple basil seedlings; 4 teaspoons daikon sprouts; 4 teaspoons fried shallots; 1 cup rice wine vinegar; 1 cup water; 1/2 teaspoon salt; 1/4 teaspoon black peppercorns; 1/4 teaspoon fennel seeds; 1 bay leaf; 1 sprig fresh thyme; 1 medium red onion, julienned; 1 cup salted apricot (ume) paste*; 1/2 cup rice wine vinegar; 1 teaspoon mirin; 1 teaspoon Dashi*; 1 1/2 tablespoons Onion Oil*