Adam Liaw’s choregi salad
This Japanese take on a Korean salad is ready in minutes and has been getting a near-nightly run at my place recently.
Ingredients
1 head butter lettuce
1 Lebanese cucumber, thinly sliced
1 small pack Korean seasoned roasted nori seaweed
1 tsp toasted sesame seeds
DRESSING
2 tbsp rice vinegar
2 tsp caster sugar
2 tbsp soy sauce
1 tsp sesame oil
Method
Step 1
Pick and wash the lettuce leaves, combine with the cucumber and refrigerate until ready to serve. Mix the ingredients for the dressing together and stir to dissolve the sugar.
Step 2
Spin the leaves and cucumber together to dry them thoroughly, then transfer to a large bowl and toss with the dressing. Arrange on a serving plate and snip the seaweed into thick strips over the lettuce using scissors. Scatter with sesame seeds and serve.
Adam’s tip: The main difference between a Japanese choregi salad and a Korean geotjeori salad is that the Japanese version is rarely spicy.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
Tonkatsu butternut pumpkin with cucumber, wasabi and brown rice salad
- 30 mins - 1 hr
- Jessica Brook
Minimal effort, max flavour: One-pan chicken is high-reward midweek cooking
- 30 mins - 1 hr
- Julia Busuttil Nishimura
More by Adam Liaw
Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-choregi-salad-20250311-p5liqn.html