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.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-choregi-salad-20250311-p5liqn.html