seaweed salad by Hetty McKinnon

Rising up between two cultures — Australian and Chinese language — it took me a very long time to know the particular person I noticed staring again at me within the mirror…

However once I began cooking and, particularly making salad, my very own reflection all of a sudden made way more sense. Meals turned a gateway for me to know my very own heritage, whereas additionally providing a window into different cultures and their distinctive histories. Making salad with my mum introduced us nearer collectively; with cooking as our frequent floor, I felt like we have been lastly on the identical aspect, that the disparate tales of our intertwined lives have been lastly being advised on the identical web page.

Salad was not part of my weight loss plan once I was a toddler, however it’s the dish that has given me life. Even as we speak, nothing feels extra pure than making a salad. In some ways, I equate salad making to residing, to thriving, to being. In discovering taste and experimenting with elements I’ve grow to be a extra compassionate particular person, extra worldly, higher geared up to ask questions and to hunt solutions.

This salad, from my e-book To Asia With Love, is a straightforward and scrumptious method so as to add slightly extra seaweed to your weight loss plan, paired with contemporary, crispy greens and a punchy sesame dressing. Seaweed is the vegetable I’m making an attempt to include extra of into our household weight loss plan — it’s one of many world’s most nutrient-rich and sustainable meals. I like to make use of kelp (kombu) on this salad, nevertheless it’s additionally good with wakame or hijiki. Dried seaweed could be discovered at many supermarkets, healthfood shops, Asian grocers or on-line.

Hetty McKinnon

Seaweed Lettuce Salad

Serves 2-4

Vegan and Gluten-Free


5 x 9-inch piece of kelp (kombu), about ¾ ounce, soaked in heat water for 15–20 minutes

1 head of lettuce (crimson oak or butter), leaves separated, washed and dried totally

1 avocado, sliced or reduce into skinny wedges

1 tablespoon toasted white sesame seeds

1 scallion, finely chopped

Sea salt and black pepper

Spicy Sesame Dressing

1 garlic clove, grated

1 scallion, finely chopped

1 teaspoon sugar

1 tablespoon rice vinegar

1 tablespoon gochugaru (Korean crimson chile flakes) or 1 teaspoon crimson chile flakes

2 tablespoons toasted sesame oil

1 tablespoon toasted white sesame seeds

1 teaspoon sea salt

Carry a saucepan of salted water to the boil, add the seaweed and boil for 12–quarter-hour till tender-crisp. Drain. When cool sufficient to deal with, tear or slice the kelp into bite-sized items.

For the spicy sesame dressing, combine collectively all of the elements in a small bowl.

Mix the seaweed, lettuce and avocado in a bowl and pour over the dressing. Season with sea salt and black pepper, prime with the sesame seeds and scallion and serve instantly.

Thanks, Hetty!

P.S. 9 guidelines for higher salads and a killer salad trick.

(Picture by Hetty McKinnon. This recipe and essay was reprinted from Hetty McKinnon’s new, gorgeous cookbook To Asia, With Love.)


Please enter your comment!
Please enter your name here