Seaweed lettuce salad from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 189) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter lettuce for red oak lettuce; chilli flakes for gochugaru; and wakame, dulse, hijiki, or dried seaweed of your choice for kelp.

  • Ganga108 on September 17, 2021

    I was sceptical about this recipe but my love of kombu got the better of me. And the salad ticks all the boxes. The dressing, the soft lettuce, the creamy avo, the kombu with the taste of the sea, the gochugaru - divine. I used less kombu than the recipe states - about half, as I wanted it to sit in the background to the avocado. BTW, the book says that hijiki can be substituted for kelp but there are warnings about the safety of hijiki - do your research. Hetty equates kelp with kombu which is not quite correct (at least here in Australia there are differences). I love kombu and use it a lot - it is hard to get and shops no longer know what it is. So I order it online.

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